Garden Greens, Basil Dressing and Ricotta Crostini (v)

Use this recipe as a guide – just include what’s in season, adding your own favourite vegetables.

BASIL DRESSING

1 cup packed basil leaves, plus extra to serve

2 cloves garlic, crushed

1 tablespoon white wine vinegar

1 teaspoon honey ½ cup olive oil sea salt and ground pepper

SALAD

2 bunches asparagus, woody ends snapped off

100 grams snow peas or sugar snap peas

1 cup frozen peas 2 cups frozen broad beans

2 medium zucchini, ends trimmed off

CROSTINI

6 slices sourdough bread, grilled

200 grams firm ricotta olive oil for drizzling

DRESSING: Place all the ingredients in a small food processor, season generously and blend until smooth and bright green. Set aside.

SALAD: Bring a medium saucepan of well salted water to the boil.

Working with one vegetable at a time, except the zucchini, place in the boiling water and blanch until crisp tender. Remove with a slotted spoon and drop into a bowl of cold water to refresh. Bring the water back to the boil before adding the next vegetable. Place the refreshed vegetables on a clean tea towel to remove excess water.

Using a vegetable peeler, shave the zucchini into long, thin ribbons.

Slice the asparagus on the diagonal and thinly slice the snow peas.

TO ASSEMBLE: Place all the vegetables in a large bowl and pour over half the dressing. Using your hands, gently lift and turn the vegetables so they’re all lightly coated. Transfer to a serving platter and garnish with extra basil and a grind of pepper. Spread the grilled bread with ricotta and drizzle with a little olive oil, salt and pepper. Serve the remaining dressing in a small jug on the side. SERVES 6