Name: Roasted spring veg with watercress dip
Yield: 1
Ingredients: 1 banana shallot; 400 g watercress; 25 g butter; 100 g ricotta; ½ a lemon; Tabasco sauce; 150 ml whipping cream; 300 g asparagus; 300 g baby spring carrots; 1 small bunch of radishes; 300 g new potatoes; 6 spring onions; 2 tablespoons olive oil

Roasted spring veg with watercress dip

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Zesty pepper veggie dip: perfect for snacking.

Ingredients:

1 banana shallot
400 g watercress
25 g butter
100 g ricotta
½ a lemon
Tabasco sauce
150 ml whipping cream
300 g asparagus
300 g baby spring carrots
1 small bunch of radishes
300 g new potatoes
6 spring onions
2 tablespoons olive oil

Instructions:

1. Finely chop the shallot and wash the watercress, removing any large stalks. 2. Melt butter in a large frying pan over medium heat, then sauté the shallot until soft and translucent, about 10 minutes. 3. Add watercress and cook for 5 minutes until wilted but still bright green. 4. Drain excess liquid by pressing the mixture in a sieve. Return to the pan, stir in ricotta, lemon juice, sea salt, black pepper, and a dash of Tabasco. 5. Blend in a food processor until smooth, then transfer to a bowl. 6. Whip cream until stiff, then fold into the watercress mixture. Cool in the fridge. 7. Preheat oven to 180ºC/gas 4. 8. Trim the asparagus and prepare the carrots, radishes, and potatoes. 9. Toss the vegetables with oil, lemon juice, and seasonings. 10. Roast in the oven for about 45 minutes until cooked and caramelized. 11. Serve dip in a bowl with roasted veggies, extra watercress, crackerbread, and smoked sea salt on the side.

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