• 3 medium courgettes, halved lengthways
• 250g ricotta
• 1 garlic cloves, finely grated
• Finely grated zest and juice 1/2 lemon
• 50ml extra-virgin olive oil, plus extra to drizzle
• 15g basil, roughly chopped
• 30g pecorino/grana padano, finely grated

Lay the halved courgettes (no need for oil) cut-side down on the hot barbecue or on a griddle and leave to cook for 10-15 minutes, turning every so often. You want the skin and cut side of the flesh to have a decent char and the flesh inside to have softened. Remove and leave to cool for 10 minutes, then finely chop all but 2 of the courgette halves and put them in a bowl. Slice the remaining 2 courgette halves to garnish.

Add the ricotta, garlic, lemon zest and juice to the courgettes, then add half the extra-virgin olive oil, half the basil and half the pecorino. Mix well, then season to taste with salt and pepper.