Chef's Recipes

Zucchini, asparagus, peas and ricotta salata salad

Australian Gourmet Traveller Italian recipe for zucchini, asparagus, peas and ricotta salata salad by Robert Marchetti from North Bondi Italian Food

By Robert Marchetti
  • Serves 4
  • 20 mins preparation
  • 10 mins cooking
Zucchini, asparagus, peas and ricotta salata salad
Zucchini, asparagus, peas and ricotta salata salad

“During a birthday lunch at North Bondi Italian Food we ordered numerous side dishes including chef Robert Marchetti’s warm salad of zucchini, asparagus and peas. I would love to have this recipe so I can make it at home.”
Elizabeth Gosch, Caringbah, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 1 kipfler potato, scrubbed and cut into 1cm dice
  • 75 gm baby green beans, trimmed and cut into 1cm lengths (about 12)
  • 6 spears of asparagus, trimmed and cut into 1cm lengths
  • 1 small zucchini, cut into 1cm dice
  • 75 gm (about 225gm unpodded) podded peas
  • 1 tbsp extra-virgin olive oil
  • 20 gm butter
  • 1 golden shallot, thinly sliced
  • 2 cloves of garlic, finely chopped
  • ¼ cup (loosely packed) mint leaves
  • 1 tbsp lemon juice, or to taste
  • 50 gm ricotta salata, coarsely grated (see note)


  • 1
    Bring a saucepan of salted water to the boil, cook potato for 2 minutes, then add beans, asparagus, zucchini and peas and continue cooking for another 3 minutes or until vegetables are tender. Using a slotted spoon, transfer to a bowl of iced water to refresh, then drain and place in a bowl. Reserve 1 tbsp blanching liquid.
  • 2
    Heat olive oil and butter in a frying pan over medium heat, add shallot and garlic and sauté for 3 minutes or until softened, add vegetables and cook for another 2 minutes or until heated through, season to taste with sea salt and freshly ground black pepper, add reserved blanching liquid and stir to combine. Add mint and lemon juice and stir to combine. Spoon into a bowl, scatter with ricotta salata and serve.


Ricotta salata is made from fresh ricotta which has been salted and sun dried, giving it firmness and an intense flavour. It grates well and is available from Italian delicatessens.

  • Author: Robert Marchetti