Runner beans with pesto, roast cherry tomatoes and lemon ricotta

Method

1. Heat the oven to 180ºC fan/gas mark 6. Put the tomatoes in an oven dish with a drizzle of vegetable oil and some salt and pepper and roast for 12-15 minutes until blistered and juicy.
2. Meanwhile, bring a pan of salted water to the boil. Trim  and finely slice the runner beans lengthways to create ribbons. Cook them in the boiling water for 5 minutes, then drain and rinse under cold water to preserve their bright green colour. Drain and set aside to dry.
3. To make the pesto, use a pestle and mortar to grind the pine nuts and garlic to a paste, then grind in the parmesan followed by the basil leaves. Stir in the 20ml vegetable oil and the olive oil to loosen into a pesto. Season with lemon juice, salt and pepper.
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4. Whip the ricotta with a whisk until light and smooth, adding a touch of cold water if it splits and goes lumpy, then fold in the lemon zest and season with salt and pepper. Spread it out over a platter. Dress the beans with most of the pesto, then lay them over the ricotta in a beautiful tangle. Top with the roasted tomatoes and drizzle with the remaining pesto.