Green bean & ri­cotta salad

Friday - - Recipe Cards -

Prep time: 15 mins Cook­ing time: 10 mins Serves 4

1kg mixed toma­toes olive oil, to driz­zle 2 tbsp bal­samic vine­gar 300g ri­cotta cheese 1/4 cup co­rian­der pesto 2 ar­ti­chokes, cooked, halved and grid­dled 300g fine French beans, blanched 200g edamame beans, blanched Fresh basil, mint or rocket leaves, as de­sired Ex­tra olive oil and bal­samic vine­gar


1 Pre­heat oven to 180°C. Place toma­toes on a roast­ing tray, driz­zle with olive oil and bal­samic vine­gar and sea­son well.

2 Place ri­cotta on a sep­a­rate, smaller bak­ing tray, top with pesto and driz­zle with olive oil. Place both trays in oven and roast for 10 min­utes. Re­move and al­low to cool.

3 To as­sem­ble, place ri­cotta on a plat­ter with grilled ar­ti­chokes. Toss to­gether all beans, driz­zle with olive oil and bal­samic vine­gar, add to plat­ter with roasted toma­toes. Sea­son well.

4 To serve, di­vide salad be­tween 4 plates, driz­zle with ex­tra olive oil and bal­samic vine­gar and serve.

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