Dinner/ Lunch/ Salad/ Sauces, dressings & condiments/ Side Dishes/ Vegetarian

Grilled Courgette and Asparagus, Lemon Ricotta with Honey Chili Hazelnuts

8 August 2020

Grilled courgette and asparagus tips served on lemon zest ricotta with honey chili hazelnuts and lemon mustard dressing, served with roasted red potatoes.

I created this dish with the other half of the massive courgette in mind, I wanted to make it the hero of tonight’s dinner, and it definitely delivered.

Grilled Courgette and Asparagus, Lemon Ricotta with Honey Chili Hazelnuts

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Dinner, lunch
By Saffron Serves: 2-4
Prep Time: 15 min Cooking Time: 30 min Total Time: 45 minutes


  • Potatoes
  • 500g waxy potatoes, quartered lengthwise
  • 1 head of garlic
  • Olive oil
  • Pepper & Salt
  • Salad
  • Handful hazelnuts (±50g)
  • ± 1/2 tbsp honey
  • 1 tsp red chili flakes
  • 1 courgette
  • 250 g ricotta
  • Zest from half a lemon
  • Pepper & Salt
  • Red beet sprouts or other fresh herbs or edible flowers for garnishing
  • Dressing
  • Juice from half a lemon
  • 1 tbsp mustard
  • 1 tbsp honey
  • 2-3 slices lemon zest




Preheat the oven to 200°C


Cut the potatoes into quarters, lengthwise so you're left with potato wedges


Drizzle and cover with olive oil and season with pepper and salt. You could also add paprika powder if you'd like!


Place on a baking sheet in the oven, together with a whole head of garlic (skin on)


Roast in ±40 minutes until starting to brown, flipping the potatoes half way.




In a skillet or non stick frying pan toast a handful of hazelnuts until turning brown and fragrant, when still hot season with salt and move to a chopping board and let cool slightly.


Chop roughly, drizzle with some honey and sprinkle with red chili flakes. Set aside.


Prepare the ricotta by mixing through the zest of half a lemon and season with pepper and salt. Set aside.


Slice the courgette into 0,5cm slices, chop off the ends of the asparagus tips and cover both in a drizzle of olive oil.


Heat the grill pan until smoking and start grilling in batches. Season with salt while still hot.



In an air tight jar mix the juice of half a lemon, 1 tbsp mustard, 1 tbsp honey, a few slices of lemon zest and a drop of water. Shake and mix well.



Start with spreading the ricotta in a serving dish.


Layer the grilled vegetables on top, add a few dollops of leftover ricotta, top off with the nuts for crunch, a few pinches of red beet sprouts for colour (or even edible flowers for that wow effect).


Drizzle with the dressing and you’re done!

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.