Ricotta, Asparagus & Broad Bean Salad
300g field fare frozen broad beans
1 bunch asparagus, woody ends trimmed, halved lengthways and crossways
250g drained marinated artichoke hearts
1/4 cup roughly chopped flat-leaf parsley
240g low-fat fresh ricotta
2 teaspoons dried pink peppercorns
Juice of 1/2 a lemon
1 tablespoon extra virgin olive oil
2 teaspoons sherry vinegar – see note*
Blanch broad beans in boiling salted water for 2 minutes, until tender.
Drain and cool under cold running water. Remove tough outer skins.
Blanch asparagus in boiling salted water for 2-3 minutes, until tender.
Drain and cool under cold running water.
Meanwhile, quarter artichokes. Lightly crush pepper with a mortar and pestle.
Whisk dressing ingredients in a large bowl. Add beans, asparagus, artichoke and parsley, season to taste, then toss to combine.
Spoon ricotta over, then scatter over pink peppercorns.
Serve salad with barbecued meats, such as lamb or beef.
*Pink peppercorns are from delis and spice shops. Sherry vinegar is from delis.