Even a couple of tablespoons of salted ricotta grated over a dish of warm vegetables can bring things to life.

Serves 2
broad beans 500g
small tomatoes 150g
parsley a few sprigs
pea shoots 25g
olive oil for dressing
salted ricotta 4 tbsp

Remove the beans from their pods. Bring a saucepan of water to the boil, salt it lightly then add the beans and let them cook for 4 or 5 minutes.

Drain the beans and plunge them into iced water. Pop the larger beans from their skins, but leave the smaller beans be.

Slice each tomato into four then put them in a bowl. Remove the leaves from the parsley and chop enough for 2 heaped tablespoons. Add the parsley to the bowl, together with the drained, cooled and skinned broad beans.

Wash the pea shoots, then toss them with the tomatoes and beans. Dress with a little olive oil, gently turning the ingredients over till finely coated. Divide between plates then grate over the salted ricotta and serve.

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