Baked Ricotta with Spring Vegetables
In a roasting dish place 600g jersey royals (halved) and stir in 2 tbsp olive oil, 2 large garlic cloves (unpeeled and smashed), a few fresh thyme leaf sprigs (stems stripped), and 1 tsp sea salt flakes.
Bake at 200c for 30 minutes.
Meanwhile, snip the ends off 100g asparagus spears and soak in ice water for 10 minutes (this will keep them nice and green).
Meanwhile, take 250g ricotta and form into rough balls (around 12). Sprinkle with the zest of 1 lemon and set aside.
Drain the asparagus, cut into bite-sized pieces and place in a mixing bowl, along with 200g frozen and peeled broad beans (or substitute with peas), 1 tbsp olive oil, 1 tsp sea salt flakes, and 1 garlic clove (finely chopped). Stir to combine.
Once the potatoes have had their 30 minutes, Toss in the green vegetables and nestle in the ricotta balls. Sprinkle the ricotta balls with a bit more olive oil and some sea salt before returning to the oven (lowered to 180c) for 20 minutes.
Before serving, sprinkle with some lemon juice, a bit more olive oil, and some black pepper.
