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

Directions

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.
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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.
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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.