Quick Pickled Carrots with Whipped Ricotta and Garlicky Breadcrumbs

Name: Quick Pickled Carrots with Whipped Ricotta and Garlicky Breadcrumbs
Yield: Serves 4
Ingredients: 250 g ricotta; ¼ tsp sea salt; 1 tbsp extra virgin olive oil; 10 g picked basil leaves, chopped; 10 g chives, chopped; 100 g nasturtium leaves or rocket; 2 tsp olive oil; 150 g vine tomatoes, chopped; 50 g green olives; 150 g quick pickled carrots (see Quick Pickles); 1 quantity Garlicky Breadcrumbs (optional); sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

Peppery nasturtium leaves can be hard to find in the shops but they’re very easy to grow yourself on a windowsill or in a doorstep pot. If you can’t find them, rocket is a good substitute. Any Quick Pickles you like could be substituted for the carrots here.

Ingredients

For the Whipped Ricotta

250 g ricotta
¼ tsp sea salt
1

Vegetarian
May

Method

In a food processor or bowl with an electric whisk, briefly blend the ricotta and salt (just to combine them). Then, with the motor running, slowly drizzle in the oil, processing until the ricotta is smooth and creamy, about 2 minutes. Fold in the chopped basil and chives.

Toss the nasturtium leaves or rocket in the olive oil and a pinch of salt.

Spread the ricotta over the base