Beetroot & Ricotta Mix
Ingredients
- 2–3 Medium beetroot (red)
- 1 Clove garlic: crushed
- 2 Sprigs of fresh thyme
- 25ml Olive oil
- 250g Ricotta
- Sea salt & freshly cracked black pepper
Method
Salad Preparation
Ingredients
- 25ml Olive oil
- 2 Bunches of asparagus: trimmed & each spear cut in half
- 250g Fresh broad beans: podded
- 100g Mixed salad leaves
- 50ml Vinaigrette