Asparagus and ricotta salad with mint vinaigrette

Serves: 4

Time to make: 15 mins

Ingredients

½ cup small gluten-free pasta shells or spirals
1 cup broad beansfavaX
1 bunch asparagus, sliced
3 tablespoons olive oil
3 tablespoons chopped fresh mint
1 tablespoon balsamic vinegar
½ cup reduced-fat ricotta cheese
1 large handful rocketarugulaX or mixed salad greens

Instructions

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1 Cook pasta in a large pan following packet instructions. Add broad beans for the final minute of cooking time. Drain. Pod broad beans when cool.

2 Preheat a griddle pan. Put asparagus in a dish with 1 tablespoon oil and toss to coat. Fry on both sides for 1-2 minutes until just starting to colour (asparagus should still be firm).

3 To make dressing, mix the remaining olive oil with half the mint and balsamic vinegar. Tip asparagus into a serving bowl with pasta, broad beans, the remaining mint, ricotta and rocket. Drizzle over dressing and serve immediately.

HFG tip

If using frozen broad beans, pod them after they've been cooked for a vibrant colour, texture and flavour.

Nutrition Info (per serve)

Calories 208 cal

Kilojoules 870 kJ

Protein 8 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 15 g

Sugar 3 g

Dietary fibre 4 g

Sodium 40 mg

Calcium 110 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.