Broccoli Salad with Ricotta, Lemon and Shaved Parmesan

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Tenderstem-with-ricotta-lemon-olive-oil-and-parmesan

With warmer weather it is best to indulge in salads, particularly this delicious broccoli salad. Light and nutritious serve this up to family and friends this summer. 

Serves 4

Cooking time: 10 minutes

What You’ll Need:

  • 300g Tenderstem broccoli
  • 175g fresh ricotta
  • Zest of ½ lemon, removed with a zester rather than grated
  • Juice 1 lemon
  • About 8 tbs extra virgin olive oil
  • 50g  Parmesan
  • Salt and freshly ground black pepper

What To Do:

  • Steam the Tenderstem for 3-4 minutes until just tender.
  • While the Tenderstem is cooking gently break the ricotta into lumps and shave the parmesan into nice curls.
  • Put the hot Tenderstem onto plates and dot ricotta over the top. Sprinkle on the zest and spoon on some lemon juice. Scatter the parmesan over each serving. Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.

Recipe from www.tenderstem.co.uk

If you are looking for summer dessert ideas then you should definitely try this recipe … 

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