Young Summer Vegetables with Fresh Ricotta & Cashew-Miso Cream

Enough for 4

Photo: 123RF

Ingredients

Salad

• ½ gem or baby cos lettuce
• 1 small Lebanese cucumber
• 1 cup of fresh, young broad beans, podded and shelled
• 3 carrots
• 3 zucchinis
• ½ head of broccoli
• 8 spears asparagus
• ½ cup basil leaves
• 4 stems Tarragon
• Olive oil
• 250g Fresh ricotta

Cashew Miso Cream

• 250g raw cashews
• 220ml water
• 50g brown miso

Method

To make the dressing, soak the cashews in some cold water overnight, or for a minimum of 2 hours. Drain then place into a food processor along with the measured water, miso and a pinch of salt. Blitz on high speed until smooth.

Wash and clean all the vegetables, slicing them thinly or breaking into florets, or left whole depending on the vegetable.

Toss in the olive oil with the herbs and season with salt and freshly ground black pepper.

Spread the cashew dressing around the base and sides of a serving bowl.

Tip in the vegetables and crumble the ricotta over the top.