Broad Bean, Ricotta and Mint Salad

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This recipe pre-dates my 5 Ingredients philosophy.

Broad Bean, Ricotta and Mint Salad

From Stonesoup

This salad is great with some crusty bread to mop up the minty ricotta — we’re talking the perfect thing for a spring supper. If you wanted to beef it up even more a bit of grilled prosciutto crumbled over the top wouldn’t go astray. 

It also would make a lovely accompaniment to roast chicken or some BBQ lamb cutlets or you could try it with some vitello tonnato as I did, just be warned that the salad will probably out shine your veal.

Serves 2 as a main or 4 as a side dish
1kg broad beans
1 bunch mint, leaves picked
1/3C extra virgin olive oil
juice & zest 1 lemon
1/2 bunch flat leaf parsley, leaves picked
250g ricotta
2 handfuls freshly grated parmesan

1. Bring a large saucepan of salted water to the boil. Meanwhile, find a comfy spot and get to peeling your broad beans for the first time. Cook beans in simmering water for 2-3 mins, drain and refresh under cold running water.

2. Then peel for the second time to reveal the bright green lovelies.Finely chop mint and combine with oil. Toss through double peeled beans and season well. Add half the lemon juice and allow to stand for a few minutes for the flavours to mingle.

3. Stir parmesan and lemon zest through the ricotta and season. To serve, smear ricotta over the base of a serving plate. Toss parsley through the bean mixture then taste and add more lemon juice if you think it needs it.

4. Spoon beans over the ricotta and enjoy now or cover and refrigerate until you’re ready for a treat.