Ricotta & broad bean salad

ricotta & broad bean salad


Hazelnut oil dressing


1.Cook broad beans in large saucepan of boiling water about 3 minutes or until tender, drain; rinse under cold water, drain.
2.Boil, steam or microwave asparagus until almost tender, drain; rinse under cold water, drain.
3.To make hazelnut oil dressing, place ingredients in screw-top jar; shake well.
4.Place beans and asparagus in large bowl with beetroot, parsley and mint; toss gently to combine.
5.Serve topped with cheese; drizzle with dressing.

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