Broad beans, ricotta & peaches

Broad beans, ricotta & peaches

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
300g ricotta
1/2 teaspoon smoked salt, or more as desired
3 tablespoons extra-virgin olive oil
2 generous handfuls assorted baby salad leaves
4 large peaches, cut into thin wedges
or 6 small peaches, cut into thin wedges
250g fresh or frozen broad beans, blanched skins removed
1 lime, Juiced, or more as desired
salt
pepper

Method

  1. Whisk the ricotta with the smoked salt and 1 tablespoon of olive oil. Arrange the salad leaves, peaches and broad beans in a dish. Add the remaining olive oil and the lime juice. Sprinkle the whisked ricotta or add it in balls. Add salt, pepper and lime juice to taste. Serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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