Baked ricotta with broad bean and courgette salad - Caroline Barty

Ingredients

• For the salad
• 1.5kg broad beans in their pods
• 450g courgettes, about 2, roughly chopped into 1cm pieces
• 75g pitted black olives
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• For the baked ricotta
• 2 x 250g pots ricotta cheese
• 2 medium eggs
• 55g parmesan, finely grated
• 1 garlic clove, crushed
• Zest of 1 lemon
• 4 sprigs thyme, leaves only
• 1 teaspoon finely chopped marjoram or oregano
• ¾ teaspoon Maldon salt
• Olive oil for greasing and drizzling