Inspire

Presented by Ginninderry

Asparagus and Pea Salad with whipped ricotta

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Café Stepping Stone created this light and lovely salad as the perfect addition to a BBQ or summer dinner party. Serve on a large sharing platter with some freshly cut bread to mop up the ricotta.

 

Ingredients
Whipped ricotta
  • 200g ricotta
  • 1 small lemon, zest and juice
  • 2 tbsp olive oil
  • ¼ cup dill
  • ¼ cup parsley
  • 1/2 tsp sumac
  • 1/2 tsp salt
  • Black pepper
Salad
  • 200g asparagus
  • ½ cup peas, fresh or frozen
  • 1 tbsp olive oil
  • Large pinch of salt
  • Large pinch of sumac
  • 1 small lemon, zest
  • Black pepper
  • 1/2 cup hazelnuts, roughly chopped
  • 1/2 cup quinoa, cooked and cooled
  • 1/2 baby spinach
  • 1 small lemon, juice of
  • 1/2 cup herbs (dill and parsley)
  • Sumac, to serve
Method
  1. Combine whipped ricotta ingredients in a small bowl with a spatula or mix in a food processor until smooth. Put into a container and refrigerate until ready to serve.
  2. Heat 1 tbsp of olive oil in a large frypan on medium heat, and add asparagus, salt, sumac and lemon zest, cooking asparagus on all sides until golden brown, about 4 – 6 minutes.
  3. Add peas and sauté for 1 minute. Then place the peas and asparagus into a bowl.
  4. Using the same frypan (without cleaning it) add your hazelnuts and toast for 3 – 5 minutes, on low heat, stirring frequently until brown. Add to asparagus and peas mixture.
  5. Toss the asparagus mixture with the quinoa, baby spinach, herbs and the juice of 1 lemon and set aside.
  6. Spread a large serving platter with a layer of ricotta on the bottom, top with salad mix and sprinkle a little bit of sumac and olive oil over the top to serve.

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Spring/Summer 2021

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