Name: Tomato salad with ricotta, broad beans & salsa verde
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways -; ½ red onion , finely sliced -; 100g podded broad beans -; 50g ricotta -; 1 pack flat-leaf parsley , leaves picked -; 3 tarragon sprigs, leaves picked -; 1 pack basil , leaves only -; 1 pack chervil , leaves only -; 1 clove garlic , finely chopped -; 1 tsp Dijon mustard -; 2 tbsp small capers , drained -; 150ml extra virgin olive oil -; 1-2 tsp good quality sherry vinegar -

Ingredients for - Tomato salad with ricotta, broad beans & salsa verde

1. 650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways

2. ½ red onion , finely sliced

3. 100g podded broad beans

4. 50g ricotta

5. 1 pack flat-leaf parsley , leaves picked

6. 3 tarragon sprigs, leaves picked

7. 1 pack basil , leaves only

8. 1 pack chervil , leaves only

9. 1 clove garlic , finely chopped

10. 1 tsp Dijon mustard

11. 2 tbsp small capers , drained

12. 150ml extra virgin olive oil

13. 1-2 tsp good quality sherry vinegar

How to cook deliciously - Tomato salad with ricotta, broad beans & salsa verde

1 . Stage

Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.

2 . Stage

Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity – it needs to be punchy without losing the grassy, fresh flavour of the herbs.

3 . Stage

Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.

4 . Stage

Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.