Grilled artichoke & ricotta salad

Name: Grilled artichoke & ricotta salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 100 g frozen Essential Garden Peas; 100 g frozen Essential Baby Broad Beans; 80 g pack watercress; 25 g pack mint, leaves roughly torn; 175 g packs chargrilled artichokes; 250 g Essential Ricotta; 1 unwaxed lemon, zest of all, juice of ½; 2 tbsp glaze with balsamic vinegar; 2 tbsp extra virgin olive oil

This is a ‘barbecue’ side shortcut, as we’ve done the grilling for you.

5 out of 5 stars(1) Rate this recipe

HealthySource of fibre1 of your 5 a day

Serves4
CourseSide
Prepare10 mins
Cook5 mins
Total time15 mins

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100g frozen Essential Garden Peas
100g frozen Essential Baby Broad Beans
½ x 80g pack watercress
½ x 25g pack mint, leaves roughly torn
2 x 175g packs chargrilled artichokes
250g Essential Ricotta
1 unwaxed lemon, zest of all, juice of ½
2 tbsp glaze with balsamic vinegar
2 tbsp extra virgin olive oil

Cook the peas and broad beans in a pan of boiling salted water for 3-4 minutes until bright and tender. Drain well and run under cold water, until cooled, then drain well.
Spread the watercress over a larger plate or platter and scatter over the peas and beans, mint, and the artichokes with their dressing. Serve with spoonfuls of the ricotta, the lemon zest and juice, balsamic and olive oil.