Herbed ricotta and chargrilled vegetable stacks

Instructions

1 Spray a large chargrill pan or barbecue hotplate with olive oil and heat to medium-high. Cook mushrooms, pumpkin, onion, capsicum and courgette, in batches, for 4 minutes each side, or until golden and tender.

2 Meanwhile, finely chop half of the rocket and, in a small bowl, combine with ricotta. In a separate small bowl, whisk together the lemon juice with olive oil.

3 Divide ricotta mix among 4 plates, creating the base layer of the stack. Place vegetables on top of ricotta with remaining rocket. Drizzle with lemon dressing. Serve with grainy bread on the side.