Homemade Ricotta with Broad Bean Salad

Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.

Vegetarian Appetiser Cheese Salad Seasonal

Estimated Nutrition

Calories

1913.6

kcal / serving

7654.5 kcal total

Carbs

48.1g

per serving

192.5 g total

Fat

181.1g

per serving

724.2 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

tsp

Dijon Mustard

Dairy

litres

Whole Milk

1.5

litres

Double Cream

Fruits

piece

Lemon

juice only

piece

Orange

zest only

LegumesPulses

100

Broad Bean

podded

NutsSeeds

sprigs

sprigs

cloves

to taste

to taste

freshly ground

clove

Garlic

grated

tsp

Salt

for dressing

OilsFats

to taste

Extra Virgin Olive Oil

to serve

Olive Oil

pomace or olive oil

Vegetables

100

Pea

fresh, podded

bunch

Asparagus

chopped

0.5

bulb

Fennel

shaved

punnet

Pea Shoot

Method

Whisk the dressing ingredients together and toss with the vegetables, fennel, and pea shoots.

Blanch peas, broad beans, and asparagus in salted boiling water for 3 to 5 minutes, then cool in cold water.

Infuse the milk and cream with thyme, rosemary, and garlic in a saucepan and strain through a sieve.

Plate the ricotta with olive oil and seasoning alongside the dressed salad.

Drain the mixture through a muslin-lined sieve in the fridge for 6 hours.

Heat the infusion to a simmer, add lemon juice without whisking, and let sit for 30 minutes to split.