Spring Broad Bean, Asparagus & Sugar Snap Pea Salad
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 10 minutes
- 750g/26.5ozs. broad beans (weight before being de-podded)
- 150g/5ozs. sugar snap peas
- 1 bunch asparagus, trimmed and cut into thirds or quarters
- Juice of 1/2 lemon
- 2 tablespoons extra virgin olive oil
- 1-2 cloves spring garlic or garlic (depending on how garlicky you want it)
- 250g/8.8ozs. ricotta
- A few sprigs of fresh mint
- Bread to serve
Step 1 - De-pod the broad beans first. Remove the pods from the sleeve. Then trim the sugar snap peas from the stem. Put a pot of water onto boil and have a large bowl of ice water ready.
Step 2 - Boil the broad beans for 2-3 minutes and then remove from the water using a slotted spoon and place them into one bowl of ice water. Then add the sugar snap peas and asparagus and cook for 2 minutes and remove with a slotted spoon.
Step 3 - De-pod the broad beans of the outer layer. Using a sharp knife cut a small nick at one end and then push them out. Place in a bowl with the drained and now cold asparagus and sugar snap peas and toss in lemon juice and olive oil. Season with salt and pepper.
Step 4 - Finely grate the garlic into the ricotta and stir until smooth. Place the vegetables on a serving plate and dollop with the garlic ricotta. Serve with bread and remaining garlic ricotta spread.