Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a BBQ about an hour before you want to cook on it, to allow the flames to die down and the coals to turn white and ashen. Don’t cook before you reach this stage otherwise you’ll get flare-ups and uneven cooking. Alternatively, heat a griddle pan over a high heat.
Put the courgettes, peas and spring onions in a bowl, season, and drizzle with a little oil. Toss well, then transfer to the bars of the BBQ or griddle pan, working in batches if you need to. Cook for 6-8 minutes, turning halfway, until tender and picking up char lines. Transfer back to a bowl (the spring onions will take a few more minutes than the courgettes), add the asparagus strips, another drizzle of oil and the lemon juice.
Mix the ricotta, chopped basil, garlic and parmesan with some seasoning. Spoon the ricotta over the warm flatbreads and scatter over the charred veg and asparagus.
Scatter with a few spoons of pesto (loosen with a little more oil if you need to, to get a drizzling consistency), lemon zest and more basil leaves to serve, with some extra parmesan shavings, if you like.