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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.1 by 12 users.

Spring Green + Bean Salad with Ricotta

It doesn't get much springier than this.
Fresh + crunchy, creamy + beany: it's all the elements you could want in a salad. HUGE thanks to Lasse Petersen, Executive Chef at Lulu's London for sharing this EXCLUSIVE recipe with us - it's now also on the menu at Lulu's for 2 weeks + 2 WEEKS ONLY. Not one to miss.  

Feeds: 4-6
Takes: 20 minutes
V G

Ingredients

4 grezzina courgettes - or any small, firm courgettes

3 romano courgettes - thinly sliced on a mandolin or with a knife, raw

A couple of handfuls of podded peas - blanched for a minute or so - frozen peas can also be used

1 head of fennel, thinly sliced

150 g radishes, thinly sliced

1 baby gem lettuce, leaves separated

A bunch of pea shoots (optional)

1 onion or 1 large shallot, finely diced

30g each of dill, parsley + mint, finely chopped

1 jar Queen Butter Beans - drained

Ricotta salata - you can also use parmesan or pecorino

For the Dressing

3 tbsp of apple cider vinegar, or any good quality cider vinegar

8 tbsp extra virgin olive oil

2 tsp honey or maple syrup

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Blanch the courgettes, whole, in a pan of boiling salted water for 10 minutes. Leave to cool before cutting into bite-sized chunks.

2

Add the diced onion, fresh herbs and beans with a pinch of salt to a mixing bowl and toss well to combine. Set aside.

3

Add the vinegar, honey and olive oil to an empty jar (a great way to reuse the bean jar!) with a good pinch of salt and pepper. Close the jar and shake vigorously to emulsify.

4

Add the chopped and sliced courgettes to a large bowl with the fennel, radishes, peas, lettuce and pea shoots. Pour in the herby bean and onion mixture and pour over the dressing. Toss well to combine.

5

Cover generously with shaved ricotta or parmesan and serve.

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