To make this summery salad vegan, switch out the ricotta for a vegan cheese or tofu, and use date syrup instead of honey in the dressing.

Serves: 6

Preparation: 30 minutes
Cooking: 45 minutes

Ingredients

Salad:
100g cooked barley

100g cooked green lentils

Zest and juice 1 lemon

4 tbsp olive oil

10g fresh dill, chopped

10g fresh mint, leaves only chopped

12 new potatoes
100g fine green beans
150g fine asparagus spears
160g tinned artichoke hearts, drained

6 radishes, trimmed and sliced
Dressing:

100g ricotta cheese

Zest of 1 lemon

1 tsp lemon juice

1 tsp honey

Salt and pepper

Method

• Cook the barley and lentils separately, as per packet instructions. Rinse the cooked grains in hot water and drain.
• Add the zest and juice of 1 lemon, 2 tablespoons olive oil, fresh dill and fresh mint and season well. Set aside.
• Boil the new potatoes in salted simmering water until tender. Drain and transfer to an oven tray lined with baking parchment.
• Crush the potatoes with a masher or a fork, brush with the remaining 2 tablespoons olive oil.
• Preheat the oven to 180°C (fan).
• Roast the potatoes for about 30-35 minutes or until golden and crunchy.
• Cook the beans in simmering water for about 3 minutes, remove with a slotted spoon.
• Cook the asparagus in the same simmering water for about 2-3 minutes until just tender and drain.
• Preheat the grill. Place the drained artichoke hearts under the grill. Cook for 5 minutes until just charred.
• Add the beans, asparagus, grilled artichoke hearts and radishes to the grains. Toss everything with plenty of seasoning.
• For the dressing, whisk ingredients well to emulsify and drizzle over the salad just before serving.
• Garnish with more sprigs of fresh dill and mint.

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