1 cup packed basil leaves, plus extra to serve
2 cloves garlic, crushed
1 tablespoon white wine vinegar
1 teaspoon honey
½ cup olive oil
sea salt and ground pepper
2 bunches asparagus, woody ends snapped off
100 grams snow peas or sugar snap peas
1 cup frozen peas
2 cups frozen broad beans
2 medium zucchini, ends trimmed off
6 slices sourdough bread, grilled
200 grams firm ricotta
olive oil for drizzling
Dressing: Place all the ingredients in a small food processor, season generously and blend until smooth and bright green. Set aside.
Salad: Bring a medium saucepan of well salted water to the boil.
Working with one vegetable at a time, except the zucchini, place in the boiling water and blanch until crisp tender. Remove with a slotted spoon and drop into a bowl of cold water to refresh. Bring the water back to the boil before adding the next vegetable. Place the refreshed vegetables on a clean tea towel to remove excess water.
Using a vegetable peeler, shave the zucchini into long, thin ribbons.
Slice the asparagus on the diagonal and thinly slice the snow peas.
To assemble: Place all the vegetables in a large bowl and pour over half the dressing. Using your hands, gently lift and turn the vegetables so they’re all lightly coated. Transfer to a serving platter and garnish with extra basil and a grind of pepper. Spread the grilled bread with ricotta and drizzle with a little olive oil, salt and pepper. Serve the remaining dressing in a small jug on the side.