"Spring on a plate – what's not to love?" says Brianna Smith of Adelaide Hills' The Summertown Aristologist. House-made curd is used here, but shop-bought buffalo ricotta will work just as well.
- 90 gm yellow beans, trimmed
- 90 gm green beans, trimmed
- 90 gm sugarsnap peas
- 250 gm asparagus, peeled and thinly sliced
- ¾ cup broad bean leaves or pea tendrils (optional; see note)
- ¾ cup watercress
- 1 tbsp olive oil
- 1 tbsp lemon juice (or to taste)
- 150 gm fresh curd, such as buffalo ricotta
- 100 ml olive oil
- 1 tbsp Dijon mustard
- 2 cups (loosely packed) mixed soft herbs (such as chervil, chives, parsley, basil, tarragon) and watercress
- Finely grated zest and juice of 1 lemon
- 1For the green sauce, combine oil, mustard and 100ml water in a food processor and blend, gradually adding herbs and watercress, until smooth. Season with lemon zest, lemon juice and 1 tsp salt.
- 2Blanch beans, peas and asparagus in a large saucepan of boiling salted water until bright green (2 minutes), then refresh.
- 3Dress vegetables, leaves and watercress with oil and lemon juice, season to taste and arrange on plate. Season curd to taste, arrange on top and drizzle with green sauce to serve.
Broad bean leaves are available at select nurseries and farmers' markets.
Drink suggestion: An aromatic, perfumed white with lifted acidity, such as Shobbrook "Giallo" from the Barossa Valley. Drink suggestion by Aaron Fenwick.