Zucchini, asparagus, peas and ricotta salata salad


  • Serves 4 people

  • 1 kipfler potato, scrubbed and cut into 1cm dice
  • 75 gm (about 12) baby green beans, trimmed and cut into 1cm lengths
  • 6 spears of asparagus, trimmed and cut into 1cm lengths
  • 1 small zucchini, cut into 1cm dice
  • 75 gm (about 225gm unpodded) podded peas
  • 1 tbsp extra-virgin olive oil
  • 20 gm butter
  • 1 golden shallot, thinly sliced
  • 2 cloves of garlic, finely chopped
  • ¼ cup (loosely packed) mint leaves
  • 1 tbsp lemon juice, or to taste
  • 50 gm ricotta salata, coarsely grated (see note)
01   Bring a saucepan of salted water to the boil, cook potato for 2 minutes, then add beans, asparagus, zucchini and peas and continue cooking for another 3 minutes or until vegetables are tender. Using a slotted spoon, transfer to a bowl of iced water to refresh, then drain and place in a bowl. Reserve 1 tbsp blanching liquid.
02   Heat olive oil and butter in a frying pan over medium heat, add shallot and garlic and sauté for 3 minutes or until softened, add vegetables and cook for another 2 minutes or until heated through, season to taste with sea salt and freshly ground black pepper, add reserved blanching liquid and stir to combine. Add mint and lemon juice and stir to combine. Spoon into a bowl, scatter with ricotta salata and serve.
Note Ricotta salata is made from fresh ricotta which has been salted and sun dried, giving it firmness and an intense flavour. It grates well and is available from Italian delicatessens.
View Full Site