Green bean & ricotta salad
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.