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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
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 Dressing3 tbsp of apple cider vinegar, or any good quality cider vinegar
8 tbsp extra virgin olive oil
2 tsp honey or maple syrup
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Directions
Blanch the courgettes, whole, in a pan of boiling salted water for 10 minutes. Leave to cool before cutting into bite-sized chunks.
Add the diced onion, fresh herbs and beans with a pinch of salt to a mixing bowl and toss well to combine. Set aside.
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.
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.
Cover generously with shaved ricotta or parmesan and serve.
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