INGREDIENTS
Salted ricotta
500 g (2 cups) milk
2 tbsp white wine vinegar
1 tbsp salt flakes
Pickled radishes
3 radishes, thinly sliced into quarters
60 ml (¼ cup) white wine vinegar
2 tbsp caster sugar
1 tsp salt flakes
Spring bean and lentil salad with hazelnuts
150 g (¾ cup) dried French (puy)
lentils, rinsed
200 g green beans
120 g snow peas, trimmed
150 g sugar snap peas
60 ml (¼ cup) extra virgin olive oil
1 lemon, juiced
1 tsp Dijon mustard
1 tsp thyme leaves
2 tsp finely chopped chives
60 g baby spinach leaves or
rocket leaves
40 g (¼ cup) hazelnuts, toasted
Miele accessories
METHOD
Salted ricotta
- Place the milk into a small saucepan on medium heat, induction setting 6. Warm the milk to 85⁰C, do not let it boil.
- Stir through the vinegar and ½ tsp of the salt flakes. Set aside for 10 minutes for the curds to form.
- Line a sieve with a muslin cloth and place over a bowl. Gently pour the curdled milk through the sieve and set aside for another 10 minutes. Reserve the whey.
- Place the curds in a small bowl with the remaining salt and mix well. Place the salted curds back into the muslinlined sieve over a bowl, cover loosely with cling wrap and place in the fridge for at least 4 hours.
Pickled radishes
- Place the radishes, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle for at least 40 minutes.
Spring bean and lentil salad
- Place the lentils, reserved whey and water to make 1 ½ cups liquid into an unperforated steam container and place into the steam oven. Steam 100⁰C for 14 minutes, or until tender. Drain any residual water.
- Place the trimmed beans and peas on a perforated steam container and Steam for 1 minute at 100⁰C; this can be
done when steaming the lentils. Immediately plunge the greens into a bowl of iced water to stop them cooking. - Combine the oil, lemon juice, mustard, thyme, chives and 1 tbsp of the pickling liquid in a large bowl and whisk
to combine. - Add the lentils, spinach leaves, beans, peas and hazelnuts to the bowl, gently toss to combine.
To serve
- Place the salad on a serving plate and top with the pickled radishes and crumbled salted ricotta.
Additional appliance method
- The ricotta can also be made in the steam oven by steaming the milk at 85⁰C for 30 minutes.
Hints and tips
- Any spring or summer vegetable can be used in this salad, such as asparagus, winged beans or peas.
- The hazelnuts can be toasted in the oven on Fan Plus at 150⁰C for 10 minutes.
- The lentils can be cooked using the Automatic Programme: Pulses / Brown lentils.
APPLIANCE / FUNCTION
Miele
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