Spring vegetables with lemon ricotta
- 8-12 baby carrots, peeled
- 300g fine green beans
- 150g broad beans, podded
- 100g snow peas or sugar snaps
- 2 small leeks, thickly sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- sea salt and black pepper
- 200g fresh ricotta
- 1 tbsp lemon zest
- 2 spring onions, finely chopped
If you can't find creamy, fresh ricotta, use a fresh goat-cheese curd or feta cheese. If you don't have a steamer, cook the veg in a big pot of simmering, salted water instead.
Method
· Set up a steamer over simmering water. Steam the carrots for 10 minutes, the beans, broad beans, snow peas and leeks for 5 minutes. Remove and cool slightly.
Peel the broad beans, discarding skins. Toss the vegetables in the olive oil, half the lemon juice, salt and pepper and pile onto dinner plates.
· Beat the remaining lemon juice, salt and pepper into the ricotta then scatter pinches of ricotta over the vegetables. Scatter with lemon zest and spring onions and serve.
Serves 4
