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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Avocado & leaf salad
Avocado & leaf salad
A star rating of 4.8 out of 5.20 ratings

This light summery salad makes the perfect side to beefburgers or spare ribs

Nutrition: per serving

  • kcal472
  • fat19g
  • saturates8.8g
  • carbs62g
  • sugars5g
  • fibre5g
  • protein18g
  • salt1.34g
    low
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Method

  • step 1

    Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta

Recipe from Good Food magazine, September 2008

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Comments, questions and tips (7)

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Overall rating

A star rating of 3.6 out of 5.10 ratings

picassointhekitchen

A star rating of 3 out of 5.

I didn't care for the ricotta cheese, it was too bland and made the dish stodgy, rather than refreshing. I tried making it again, however as othhers have suggested, this time I tossed lemon juice into the pasta rather than just the zest and added fresh cracked black pepper and parmesan cheese.…

chrisiles

Why would anyone want to cook a springtime dish with frozen vegetables? Of their quality there can be no doubt, but to celebrate spring fresh new vegetables are so much nicer.

cocovanilla

A star rating of 4 out of 5.

Not very advanced, but still tasty. Maybe just a a tad bland.. Loved that it is a super fast dinner!

rachael01

Lovely fast dinner - great for after work. I use mozerrella cheese instead of ricotta as I'm not keen on ricotta. Have also used frozen soya beans instead of broad beans when I didn't have any and added a leek when I had one in the fridge, which added an extra texture to the meal.

thorpe7878

it looks great! cant wait to try it!

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