Pickled blackberry & ricotta salad
Bring a sweet tang to salad with pickled blackberries. They provide a lovely contrast to the creamy ricotta, and the addition of beetroot adds deeper flavour and a pop of colour
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Prep:20 mins
Cook:10 mins
plus at least 1 hr pickling - Serves 6
- Easy
Nutrition per serving
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kcal 208
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fat 14g
-
saturates 3g
-
carbs 14g
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sugars 0g
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fibre 3g
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protein 5g
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salt 0.9g
Ingredients
- 1½ tbsp Dijon mustard
- 1½ tbsp honey
- 2 tbsp apple cider vinegar
- 5 tbsp olive oil
- 100g watercress
- 100g mixed salad leaves
- 4 cooked whole beetroot , sliced
- 125g ricotta
- 25g pumpkin seeds
- 1 bay leaf
- 75ml white wine vinegar
- 40g caster sugar
- 150g blackberries
- 1 small banana shallot , sliced into rings
Method
Begin by making the pickled blackberries. Tip the bay leaf, vinegar, sugar, ¾ tsp fine sea salt and 100ml water into a saucepan. Bring to a simmer and keep stirring until the sugar and salt have dissolved. Remove from the heat and leave to cool slightly, before stirring in the blackberries and shallots. Set aside to pickle for at least 1 hr. Will keep chilled in a sterilised jar for up to a week.
Combine the mustard, honey, vinegar and olive oil in a jar or bowl until emulsified, and season to taste. Combine the watercress and salad leaves and arrange on a platter. Dot over the beetroot and ricotta, then top with the pickled blackberries and shallot. Sprinkle with the pumpkin seeds and drizzle over the dressing to serve.
