grain & seasonal vegetable salad
Rated 5.0 stars by 1 users
Author:
Joel Alderdice, Tarrawarra Estate
Servings
4
Ingredients
Grains
Whipped Ricotta
- 1 cup fresh ricotta
-
¼ cup Mount Zero Frantoio Extra Virgin Olive Oil
-
Mount Zero Pink Lake Salt, to taste
-
Freshly cracked black pepper, to taste
Herbs & Nuts
-
½ bunch parsley, torn
-
¼ bunch mint leaves, torn
-
½ cup roasted almonds, chopped
Sherry Vinegar Dressing
- 1 part sherry vinegar
- 4 parts Mount Zero Frantoio Extra Virgin Olive Oil
To Serve
-
Your favourite vegetables, e.g. blanched asparagus, peas, broad beans, sliced baby carrots, roasted beetroot, radishes or spring onion
Directions
Grains
Lightly toast grains in a pan on low flame for a few minutes.
Cook until tender, roughly 30 – 45 minutes. Cool.
Whipped Ricotta
Place ricotta, salt and pepper in a food processor and run until smooth.
Slowly pour in the olive oil while the machine is running. Blend until smooth. Chill in the fridge until you’re ready to serve.
Sherry vinegar dressing
Whisk all ingredients until combined.
To Serve
Mix the cold grains with the herbs, almonds, and chopped vegetables.
Dress the salad generously with the sherry vinegar dressing.
Place the whipped ricotta on a large serving dish and spread out in an even layer, then top with salad.
Enjoy as is, or serve next to some grilled meat and flatbread.
Recipe Note
A favourite addition of mine is to garnish the salad with some puffed Mount Zero Sorghum which can be made by frying the sorghum quickly in 200°C oil.