Avocado, ricotta, broad bean and almond salad
Photo by Babiche Martens
- Preheat oven to 180C, spread the almonds on an oven tray, sprinkle with a little salt and roast for 5 minutes then turn and continue cooking for a few more minutes or until golden. Let cool.
- Boil the beans in salted water until tender, drain, let cool, then peel.
- Halve the avocados, remove the stone, peel and slice. Squeeze some lemon over.
- Arrange the salad leaves on a large platter. Scatter over the almonds and then the beans. Arrange the avocado and drop spoonfuls of ricotta, then drizzle over the oil and vinegar. Gently turn the salad with your fingers and sprinkle with salt.