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Method

1. Light the barbecue and get it to a soft glow ember stage – you don’t want a raging fire as the vegetables are very delicate. You can grill directly on the barbecue, or use a griddle pan on the hob if you prefer.

2. Drizzle some rapeseed oil onto a large tray – this is for resting the vegetables.

3. Place all the vegetables onto the grill with the lemon halves cut-side down. Wrap the garlic in foil and place into the charcoals (or into a hot oven). Cook until the vegetables are softened and coloured, the lemon halves have blackened and the garlic cloves are soft and gooey. Transfer the cooked vegetables onto the oiled tray. Put the lemons on top, so any juice runs into the oil.

4. Put the ricotta and chopped herbs in a bowl with plenty of seasoning and some lemon zest, to taste. Beat with a wooden spoon until smooth and keep in the fridge until ready to use.

5. Squeeze the softened garlic cloves into a bowl and mash slightly with a fork, then squeeze in the juice of the cooled lemons, pouring in any resting juices from the veg. Season generously. Whisk in the rapeseed oil. Pour half over the veg and mix gently.

6. To assemble, spread the ricotta mix over a platter, arrange the vegetables on top, then scatter over some more herbs and edible flowers (if using). Finish with the remaining dressing.