How to make Roman garden salad

Let this salad take you to the Mediterranean with sweet and earthy flavours

Roman garden salad

A fresh and vibrant salad of soft organic new potatoes tossed with seasonal French beans, tender ribbons of courgette, fresh basil and zingy lemon, topped with dollops of creamy, herbed ricotta, made from the cows that graze all day on organic pasture.

For the salad

500g new potatoes

200g French beans

1 courgette

1 garlic clove

1 lemon

1 red onion

Bunch of radishes

Handful of basil, leaves only

125g ricotta

Sea salt

Freshly ground pepper

2tbsp olive oil

Scrub the potatoes and slice in half. Pop them in a pan and cover with cold water. Add a good pinch of salt, cover and bring to the boil, then reduce to a simmer for 10 mins, or till tender. Trim the French beans. When the potatoes are nearly done, add the French beans to the water. Simmer for a further 2 mins, then drain well and transfer to a large.

Add half the ricotta to a small bowl. Pick half of the basil leaves. Roughly shred them and add to the cheese. Grate in the lemon zest and sprinkle in a little salt and pepper. Stir well to combine. Peel and grate the garlic into a separate bowl. Squeeze in the lemon juice. Whisk in 2tbsp oil and a good pinch of salt and pepper. Pour the dressing over the potatoes and beans. Toss together well.

The Independent