- 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
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
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.
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.
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.
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.
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.
Add another ½ tbsp oil to the pan. Add the potatoes. Fry over a medium heat for 5-8 mins till a little golden.
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.
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.
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.