Ricotta, Asparagus and Broad Bean Salad

Ingredients (serves 4)

• 2 cups (300g) frozen broad beans
• 1 bunch asparagus, woody ends trimmed, halved lengthways and crossways
• 250g drained marinated artichoke hearts
• 1/4 cup roughly chopped flat-leaf parsley
• 1 cup (240g) low-fat fresh ricotta
• 2 tsp dried pink peppercorns

• Dressing

• Juice of 1/2 a lemon
• 1 tbs extra virgin olive oil
• 2 tsp sherry vinegar (see note)

 

Method

1. Blanch broad beans in boiling salted water for 2 minutes until tender. Drain and cool under cold running water. Remove tough outer skins. Blanch asparagus in boiling salted water for 2-3 minutes until tender. Drain and cool under cold running water.
   
   
2. Meanwhile, quarter artichokes. Lightly crush pepper with a mortar and pestle.
   
   
3. Whisk dressing ingredients in a large bowl. Add beans, asparagus, artichoke and parsley, season to taste, then toss to combine. Spoon ricotta over, then scatter over pink peppercorns. Serve salad with barbecued meats, such as lamb or beef.