If you can't find creamy, fresh ricotta, use a fresh goat-cheese curd or feta cheese. If you don't have a steamer, cook the veg in a big pot of simmering, salted water instead.
8-12 baby carrots, peeled
300g fine green beans
150g broad beans, podded
100g snow peas or sugar snaps
2 small leeks, thickly sliced
2 tbsp extra virgin olive oil
2 tbsp lemon juice
sea salt and black pepper
200g fresh ricotta
1 tbsp lemon zest
2 spring onions, finely chopped
Set up a steamer over simmering water. Steam the carrots for 10 minutes, the beans, broad beans, snow peas and leeks for 5 minutes. Remove and cool slightly.
Peel the broad beans, discarding skins. Toss the vegetables in the olive oil, half the lemon juice, salt and pepper and pile onto dinner plates.
Beat the remaining lemon juice, salt and pepper into the ricotta then scatter pinches of ricotta over the vegetables. Scatter with lemon zest and spring onions and serve.
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