Quick Pumpkin and Ricotta Pancakes with Green Beans

ingredients

• 200g roast squash, skin on
• 2 eggs, separated
• 175g ricotta
• 100g plain flour
• 1 tsp baking powder
• 1 small handful fresh herbs, such as mint, parsley, chives, basil or coriander
• 2 spring onions, finely sliced
• Zest of half a lemon
• ½ red chilli, deseeded and finely chopped
• Salt and black pepper
• 1 knob butter
• 200g green beans

method

Remove and discard the skin from the roast squash and put the flesh in a large bowl. Lightly mash with a fork, then mix in the egg yolks, ricotta, flour, baking powder, herbs, spring onions, lemon zest, chilli and salt and pepper, until everything is combined but leaving a few chunks of squash. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In another bowl, and with a clean whisk, whisk the egg whites to stiff peaks, then carefully fold them into the squash mix, until fully combined, but not overmixed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat a little butter in a nonstick frying pan and, once hot, add a large spoonful of the mixture per pancake. Cook for one to two minutes on each side, until golden and fluffy. Serve with rocket and a herb oil, if you like.