Name: Baby vegetable salad with ricotta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 bunch baby beetroot; 1 bunch baby carrots, trimmed, washed; 1 bunch asparagus, ends trimmed; 100 gram green beans, trimmed; 100 gram snow peas, trimmed; 1 3/4 cup (350g) ricotta; 2 tablespoon finely chopped chives; 2 tablespoon lemon juice; 1 tablespoon extra virgin olive oil; 1 tablespoon balsamic vinegar

Baby vegetable salad with ricotta

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Serves 6

Prep

20M

Cook

15M

Total

35M

Ingredients

1 bunch baby beetroot

1 bunch baby carrots, trimmed, washed

1 bunch asparagus, ends trimmed

100 gram green beans, trimmed

100 gram snow peas, trimmed

1 3/4 cup (350g) ricotta

2 tablespoon finely chopped chives

2 tablespoon lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

Method

1.Cut tops off beetroot, leaving 1-2cm stalks. Wash thoroughly, keeping skin intact. In a saucepan, cover with cold water and bring to boil. Cook 10 minutes, until tender. Drain, cool, slip off skins and halve. Cook remaining vegetables as for beetroot: for 2-5 minutes only, until tender but still crisp. Drain and cool.

2.Beat ricotta with a fork until light and fluffy. Fold through chives. Add half of lemon juice and season. Heap ricotta in centres of serving plates. Arrange vegetables around ricotta. Sprinkle with remaining lemon juice, drizzle with oil and balsamic vinegar and serve.

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