Summer evenings call for dishes that feel effortless—something to share with friends, made with ingredients plucked from the garden. Charred courgettes with whipped ricotta, mint, and nasturtiums deliver exactly that: a plate of smoky, rich, and bright flavors that depend on the grill’s heat and the season’s freshest produce.
The grill does most of the work
The recipe starts with a simple change. Courgettes, cut into thick chunks, are coated in olive oil, lemon zest, chili flakes, and salt before resting for at least 30 minutes. When they hit the barbecue, the edges blacken while the centers soften, soaking up the smoky aroma from the coals. Two-zone grilling—charcoal on one side, empty space on the other—helps manage the temperature and avoid burning.
The ricotta is whipped with lemon juice and zest until smooth and airy. Pine nuts, toasted in a dry pan over the fire, provide a crisp contrast. Nasturtiums, both leaves and flowers, add a peppery sharpness and vivid color.
Putting the dish together takes little effort. The whipped ricotta serves as a base, topped with the charred courgettes, torn mint, and a sprinkle of pine nuts. A drizzle of olive oil and a squeeze of lemon finish it. It’s meant to be served family-style, straight from the platter, with warm flatbreads for scooping.
A dish built for slow summer nights
This recipe doesn’t require exact timing. The courgettes can marinate longer, and the ricotta can be prepared ahead. The grill handles the cooking, leaving the host free to relax. It’s a meal that invites people to stay—no hurry, just good food and conversation.
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The ingredients are easy to source. Courgettes are abundant in summer, and while nasturtiums aren’t always sold in stores, they thrive in pots or garden beds. The rest—ricotta, pine nuts, mint—are basic staples. The only real need is a willingness to let the grill lead.
Eating outdoors shifts the mood of a meal. The usual clatter of dishes fades, replaced by the sound of coals and laughter. This dish does more than feed; it shapes the evening. The smoky courgettes, creamy ricotta, and bright nasturtiums are meant to be passed around and enjoyed without formality.
The recipe appears in The Farm Kitchen: Seasonal Recipes from Field, Coast and Garden by Abby Allen, a book that follows the natural cycle of growing seasons. It shows how the best meals often begin with what’s already nearby, whether in a large vegetable patch or a small balcony planter.
Serve everything on a large platter and let guests serve themselves. Flatbreads are optional but add a nice touch—tearing off a piece to soak up the last of the ricotta and courgettes is part of the fun. A cold drink, a long table, and the fading daylight complete the setting.
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