Serves 6-8 as a side
- Mix the ricotta in a bowl with the lemon zest, a good glug of truffle oil, garlic cloves (squeezed out of their skins and mashed), the basil and mint, and a pinch of salt. Mix until smooth.
- Pod the broad beans and put them in boiling water for no longer than 2 minutes. Once cooled, remove skins and put into a bowl. Steam the asparagus for no longer than 4 minutes, to keep the crunch, then slice them lengthways and quarter. If you’re using frozen peas, let them defrost; if fresh, put them in boiling water for a few minutes. We like to keep the sugar snaps and edamame raw, slicing thinly.
- Add the greens to a bowl with the lemon juice, Parmesan, Nigella seeds, pine nuts, olive oil, most of the dill, and salt and pepper until the vegetables are well-coated.
- On your serving plate, dollop the ricotta mixture, making a hole in the middle to put your greens in. Add the greens and garnish with the chilli, lemon juice and the remainder of the dill.
- 250g ricotta
- zest of 3 lemons
- truffle oil (optional)
- 5 garlic cloves, roasted at 220c for 15 minutes
- small bunch basil and mint, shredded
- handful of a selection of veg such as broad beans (around 10 pods), 4 asparagus (majority of ends taken off), peas, 4 sugar snaps, edamame
- 1 tbsp parmesan cheese, finely grated
- 1 tbsp lemon juice
- 2 tsp nigella seeds
- 1 tbsp toasted pine nuts
- olive oil, to taste
- dill for garnish
- chilli, deseeded and thinly sliced (optional)
- salt and pepper to taste