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Garlic ricotta with spring vegetable salad

Name: Garlic ricotta with spring vegetable salad
Yield: 2
Ingredients: 300 g Ricotta cheese, fresh (Main); 1 pinch Salt; 1 clove Garlic, thinly sliced; 1 serving Extra virgin olive oil; 2 Tbsp Dill, or chervil sprigs; 2 Tbsp Chopped mint; 6 Radishes, quartered; 1 Fennel bulb, in thin wedges; 4 Baby carrots, scrubbed; 10 Pea pods, peas only, cooked in boiling salted water for 3 minutes, drained and cooled; ¼ Lemons; 1 pinch Chilli flakes, dried, optional; 2 Flat bread, warmed, for serving

for 2 people

Tam West

Laurie Black

Chef and food writer

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300 g	Ricotta cheese, fresh (Main)
1 pinch	Salt
1 clove	Garlic, thinly sliced
1 serving	Extra virgin olive oil
2 Tbsp	Dill, or chervil sprigs
2 Tbsp	Chopped mint
6	Radishes, quartered
1	Fennel bulb, in thin wedges
4	Baby carrots, scrubbed
10	Pea pods, peas only, cooked in boiling salted water for 3 minutes, drained and cooled
¼	Lemons
1 pinch	Chilli flakes, dried, optional
2	Flat bread, warmed, for serving

Place ricotta in a bowl, add salt and beat with a fork to loosen.
Place garlic in a little extra virgin olive oil in a small pan over a medium heat. Remove from heat as soon as garlic starts to fizz, and mix into ricotta.
Mix herbs into about 3 Tbsp extra virgin olive oil.
Add a scoop of ricotta to each serving plate. Spoon over some herb oil.
Place all vegetables in a mixing bowl, squeeze lemon juice over them and season with sea salt and pepper, and chilli flakes. Toss gently. Pile on top of ricotta. Serve with warmed flatbreads.