Italian Summer Bean Bowl with Ricotta Recipe | Abel & Cole
Italian Summer Bean Bowl with Ricotta
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Prep: 20 mins
Cook: 30-35 mins
Bring on the summer bean bounty in this delicious dish made with our favourite seasonal broad beans, new potatoes, courgettes and a dollop of creamy ricotta cheese.
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423 kcal
(per portion)
Ingredients you'll need
  • 35g sundried tomatoes
  • 250g new potatoes
  • 500g broad beans
  • 1 courgette
  • 80g black olives
  • 4 shallots
  • 2 garlic cloves
  • A handful of flat leaf parsley
  • 1 lemon
  • ½ x 250g ricotta
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Pop the sundried tomatoes in a heatproof bowl. Cover with boiling water. Set aside to soak for 15 mins. Put on a pan of water to boil.

  • 2.

    While the sundried tomatoes soak, scrub the potatoes and chop them into equal sized pieces. When the water is boiling in the pan, add the potatoes and simmer for 10-15 mins.

  • 3.

    While the potatoes simmer, pop the broad beans out of their pods. Trim the courgette and use a vegetable peeler to slice it into ribbons. Drain the tomatoes and thinly slice them. Peel and finely slice the shallots.

  • 4.

    When the potatoes are just tender, lift them out of the pan with a slotted spoon and drain. Add the broad beans to the pan. Simmer, without the lid on the pan for 3 mins. Drain.

  • 5.

    Warm a frying pan for 1 min. Add ½ tbsp olive oil and the shallots. Season. Fry over a medium heat for 5 mins till golden. Pop them on a plate lined with kitchen paper.

  • 6.

    Add another ½ tbsp oil to the pan. Add the potatoes. Fry over a medium heat for 5-8 mins till a little golden.

  • 7.

    Peel and crush the garlic. Finely chop the parsley stalks and leaves. Zest the lemon. Put the garlic, parsley and the lemon zest in a bowl. Squeeze in the juice from the lemon. Whisk together with a pinch of salt and pepper to make a dressing.

  • 8.

    Add the broad beans and courgette ribbons to the pan with the sundried tomatoes, olives and the dressing. Toss a few times to warm through. Pile the warm salad up on plates. Dollop on half the pot of ricotta and serve.

  • Tip

    Wotta Lotta Ricotta
    You only need half the tub of ricotta for this recipe, so keep the rest in your fridge. It will keep for a few days and is delicious mixed with finely chopped herbs, lemon zest and spooned onto baked sweet potatoes or stirred into wholegrain pasta as a quick sauce.