Name: Ricotta, asparagus & broad bean salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 300g broad bean; 1 bunch asparagus, woody ends trimmed, halved lengthways and crossways; 250g drained marinated artichoke hearts; 62.50 ml roughly chopped flat-leaf parsley; 240g ricotta; 2 tsp dried pink peppercorns; Juice of 1/2 a lemon; 18.20 gm extra virgin olive oil; 2 tsp sherry vinegar (see note)

Ricotta, asparagus & broad bean salad

0 Likes

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Ingredients:

300g broad bean
1 bunch asparagus, woody ends trimmed, halved lengthways and crossways
250g drained marinated artichoke hearts
62.50 ml roughly chopped flat-leaf parsley
240g ricotta
2 tsp dried pink peppercorns
Juice of 1/2 a lemon
18.20 gm extra virgin olive oil
2 tsp sherry vinegar (see note)

Instructions:

Start by quickly cooking the broad beans in boiling salted water for 2 minutes until they are tender. Then, drain and cool them under cold running water before peeling off the tough outer skins. Next, cook the asparagus in boiling salted water for 2-3 minutes until tender. Drain and cool them under cold running water.
Quarter the artichokes while gently crushing the pepper with a mortar and pestle.
Combine dressing ingredients in a large bowl and whisk together. Add beans, asparagus, artichoke, and parsley. Season to taste and toss to combine. Spoon ricotta over and sprinkle pink peppercorns on top. Serve the salad alongside barbecued meats like lamb or beef.

We use cookies

Similar Recipes

Pea, prosciutto and broad bean salad by Matt Preston

Asparagus, broad bean and ricotta tart

Asparagus and Ricotta Bruschetta

Chargrilled vegetable and bread salad

Egg, ham and asparagus tarts