Vegetarian BBQ flatbreads
Ingredients
- 2 medium courgettes
- 150g fresh spring peas (in their pods)
- bunch of spring onions trimmed
- drizzle of extra-virgin olive oil
- 100g asparagus peeled into thin strips
- ½ lemon zested and juiced
- 200g ricotta
- handful of basil finely shredded, plus extra leaves to serve
- 1 small garlic clove crushed
- 25g parmesan (or vegetarian alternative) finely grated, plus extra to serve
- 4-6 tbsp fresh pesto
- 6 flatbreads warmed on the BBQ
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