Name: Spring Green + Butter Bean Salad with Ricotta
Cook time: 20 min
Total time: 20 min
Yield: 4-6
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; 3 tbsp of apple cider vinegar, or any good quality cider vinegar; 8 tbsp extra virgin olive oil; 2 tsp honey or maple syrup

LET US KNOW WHAT YOU THINK

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

bean-recipe-spring-green-bean-salad-with-ricotta-boldbeanco-lulus-london-restaurant

V G

Rated 5.0 stars by 1 users

Spring Green + Bean Salad with Ricotta

Lasse Petersen

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

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

Made with:
Queen Butter Beans

Directions

step 1
Blanch the courgettes, whole, in a pan of boiling salted water for 10 minutes. Leave to cool before cutting into bite-sized chunks.
step 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.
step 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.
step 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.
step 5
Cover generously with shaved ricotta or parmesan and serve.

Spring Green + Bean Salad with Ricotta

Ingredients

For the Dressing

Made with: Queen Butter Beans

Directions

More Recipes

Made with:
Queen Butter Beans