Use this recipe as a guide – just include what’s in season, adding your own favourite vegetables.
Serves: 6
INGREDIENTS
Basil dressing
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
Salad
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
Crostini
6 slices sourdough bread, grilled
200 grams firm ricotta
olive oil for drizzling
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.