Beans, peas, asparagus and fresh curd

SERVES 6-8 AS PART OF A SHARED MEAL // PREP TIME 20 MINS // COOK 5 MINS

“Spring on a plate – what’s not to love?” says Brianna Smith of this dish. House-made curd is used here, but shop-bought buffalo ricotta will work just as well. Pictured p101.

90 gm yellow beans, trimmed 90 gm green beans, trimmed 90 gm sugarsnap peas 250 gm asparagus, peeled and thinly sliced ¾ cup broad bean leaves or pea tendrils (optional; see note) ¾ cup watercress 1 tbsp olive oil 1 tbsp lemon juice (or to taste) 150 gm fresh curd, such as buffalo ricotta

GREEN SAUCE 100 ml olive oil 1 tbsp Dijon mustard 2 cups (loosely packed) mixed soft herbs (such as chervil, chives, parsley, basil, tarragon) and watercress Finely grated zest and juice of 1 lemon

1 For the green sauce, combine oil, mustard and 100ml water in a food processor and blend, gradually adding herbs and watercress, until smooth.

Season with lemon zest, lemon juice and 1 tsp salt.

2 Blanch beans, peas and asparagus in a large saucepan of boiling salted water until bright green (2 minutes; see cook’s notes p167), then refresh. 3 Dress vegetables, leaves and watercress with oil and lemon juice, season to taste and arrange on plate. Season curd to taste, arrange on top and drizzle with green sauce to serve.

Note Broad bean leaves are available at select nurseries and farmers’ markets.

Wine suggestion An aromatic, perfumed white with lifted acidity, such as Shobbrook “Giallo” from the Barossa Valley.