Chargrilled Summer Squash and Spring Onion with Whipped Ricotta & a Chilli Dressing - Ainsley Harrio

Ingredients

• 250g tub of ricotta, room temperature
• 1 tbsp extra-virgin olive oil
• juice and zest of ½ lemon
• 2 large green courgettes, thickly sliced on the diagonal
• 1 large yellow courgette, thickly sliced on the diagonal
• 5-6 small pattypan squash, cut in half or quartered (or 1 large, cut into wedges)
• 300g butternut squash, peeled, cut into 1cm medallions, then halved
• 4 fat spring onion, cut in half lengthways
• light olive oil, for drizzling and brushing
• 1 lemon, cut in half
• flaky sea salt
• For the Dressing
• 3-4 tbsp extra virgin olive oil
• 1 tbsp of urfa chilli paste (or 1 tbsp rose harissa and a good pinch of urfa/ancho chilli flakes)
• 1 clove of garlic, minced
• 2 tsp honey
• 1 tsp lemon juice
• To Serve
• 2 tbsp pine nuts, toasted
• good handful of both mint and basil leaves, to garnish
• warm flatbreads, for serving