2-3 bunches of spring onions
Maldon sea salt
250g of ricotta
For the salsa verde
Large bunch of parsley
Bunch of mint, leaves picked
1 tbsp of capers
2 tbsp of red wine or sherry vinegar
1 clove of garlic
Light up the barbecue or preheat the oven to 220°C/200°C Fan/Gas Mark 7. You could also heat a griddle pan over a high heat.
Toss the spring onions in a good glug of olive oil and generous dose of sea salt and cook for about 15 minutes on a barbecue or griddle pan and 20 minutes in an oven until they are cooked through and well charred.
As the spring onions cook, place the ricotta in a medium sized bowl. Season generously with sea salt and the zest of one lemon and whisk until thick and creamy.
Roughly chop the herbs and capers, and combine in a bowl with the red wine vinegar, a good pinch of sea salt and enough oil to create a spoonable consistency.
To serve, spoon the ricotta onto a plate and fold the spring onions around it. Spoon over the salsa verde. Season again and enjoy.