Breakfast-Lunch

Ricotta cream and Greens salad

Refresh your palate with our delightful Salad featuring Ricotta and Fresh Greens! 🌱🧀

Embark on a journey of vibrant flavours and textures with this wholesome salad creation. Crisp greens, including rucola, broccolini and asparagus, provide a verdant base, while creamy dollops of ricotta cheese add a luxurious touch. 🥬🧀

Tossed with a zesty lemon vinaigrette and adorned with colourful and sweet bell peppers , and tangy Kalamata olives, each forkful is a burst of freshness and Mediterranean charm. 🍅🥒

Whether enjoyed as a light lunch or a refreshing side dish, our Ricotta and Greens Salad is a celebration of seasonal ingredients and simple yet satisfying flavours.

Treat yourself to a taste of summer with this delightful salad creation! 🌞🥗

Ingredients:

200 g Ricotta cheese
1 salt pickled lime
Rucola
1 Bell pepper
4 to 5 stems of Broccolini
150 g Asparagus
80 g Kalamata Olives
2 stems of Spring onions.
Juice of 1 lemon
Olive oil
Salt and pepper

Methods:

Start the recipe by making the ricotta cream.
Cut the pickled lime in small pieces and add it to a bowl together with olive oil and salt then with the help of an immersion blender, blend the lime to a creamy consistency.
In another bowl add the ricotta cream and over pour the blended pickled lime. Mix until well combined then let it set in the fridge for 20 minutes.
Meanwhile we need to prepare and cut all the vegetables for the salad.
In a pot over medium to high heat bring water to a boil, poach the broccolini for 4 minutes then transfer to a bowl of icy water to stop the cooking process.
Cut the asparagus to your preferable size and sear on a hot pan for 5 minutes, then let it cool down.
Cut the bell pepper into medium stripe size, season with salt and pepper and drizzle oil over then bake for 15 minutes at 190 Celsius.
At last chop the spring onions.
Next ingredient for our salad is the zesty lemon vinaigrette. For that we will need a glass jar in which we will add the juice of 1 lemon, salt and pepper and olive oil. The proportion will be 1 to 3 which means 1 part lemon juice to 3 parts oil.
Cover the glass jar with the lid then shake it until you get a creamy vinaigrette.
At the end assemble the salat by spreading over a serving plate the ricotta cream in an even layer, followed by the rucola and the other vegetables and Kalamata olives.
Serve the salad with crispy toast or wheat tortilla.