Chargrilled summer vegetables with ricotta and charred lemon

Fruit and vegetables

2 Little Gem lettuces, quartered with bases intact

100g/3½oz soft herbs, such as parsley, marjoram, borage, basil and fennel fronds, finely chopped, plus extra to garnish

300g/10½oz broad beans in pods

2 courgettes (different colours), sliced into strips

1 bulb smoked garlic

1 leek, sliced into wedges

3 lemons, zested and halved

handful edible flowers, such as nasturtiums (optional)

300g/10½oz runner beans