Garlic ricotta with spring vegetable salad

Tam West

Ingredients

300 g	Ricotta cheese, fresh (Main)
1 pinch	Salt
1 clove	Garlic, thinly sliced
1 serving	Extra virgin olive oil
2 Tbsp	Dill, or chervil sprigs
2 Tbsp	Chopped mint
6	Radishes, quartered
1	Fennel bulb, in thin wedges
4	Baby carrots, scrubbed
10	Pea pods, peas only, cooked in boiling salted water for 3 minutes, drained and cooled
¼	Lemons
1 pinch	Chilli flakes, dried, optional
2	Flat bread, warmed, for serving

Directions

1. Place ricotta in a bowl, add salt and beat with a fork to loosen.
2. Place garlic in a little extra virgin olive oil in a small pan over a medium heat. Remove from heat as soon as garlic starts to fizz, and mix into ricotta.
3. Mix herbs into about 3 Tbsp extra virgin olive oil.
4. Add a scoop of ricotta to each serving plate. Spoon over some herb oil.
5. Place all vegetables in a mixing bowl, squeeze lemon juice over them and season with sea salt and pepper, and chilli flakes. Toss gently. Pile on top of ricotta. Serve with warmed flatbreads.