- 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
- 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.