Her­itage tomato salad with ri­cotta, broad beans & salsa verde

BBC Good Food - - News & Trends -

This is an up­date of a clas­sic tri­col­ore salad, us­ing light ri­cotta, a punchy salsa verde and the best sea­sonal toma­toes.


12 heir­loom toma­toes of dif­fer­ent shapes and sizes, sliced and cut in dif­fer­ent ways (about 650g in to­tal)

1/2 red onion, finely sliced 100g pod­ded broad beans 50g ri­cotta

For the salsa verde

1 pack flat-leaf pars­ley, leaves picked

3 tar­ragon sprigs, leaves picked

1 pack basil, leaves only

1 pack chervil, leaves only

1 clove gar­lic, finely chopped

1 tsp Di­jon mus­tard 2 tbsp small ca­pers, drained 150ml ex­tra vir­gin olive oil

1-2 tsp good qual­ity sherry vine­gar 1 Toss the sliced toma­toes and onion in a bowl with the salt and set aside.

2 Finely chop the herbs for the salsa verde. Pound the gar­lic, Di­jon mus­tard and ca­pers us­ing a pes­tle and mor­tar and add to the herbs. Add sea­son­ing and the oil. Add the vine­gar, lit­tle by lit­tle, tast­ing as you go, un­til the sauce has the right amount of acid­ity – it needs to be punchy with­out los­ing the grassy, fresh flavour of the herbs.

3 Bring a pan of wa­ter to the boil and plunge the broad beans in for a cou­ple of mins, then drain, cool in cold wa­ter and peel away the shells.

4 Di­vide the toma­toes and onions be­tween plates or spread out on a plat­ter. Dot the ri­cotta around and spoon over the salsa verde. Scat­ter with broad beans and serve.

GOOD TO KNOW 2 of 5-a-day • gluten free

PER SERV­ING 418 kcals • fat 40g • sat­u­rates 6g • carbs 8g • sug­ars 6g • fi­bre 5g • pro­tein 5g • salt 1.1g

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