Roasted spring veg with watercress dip

10 MINS

30 MINS

4

METHOD

1.    Begin by finely chopping the shallot and washing the watercress, ensuring to remove any large stalks.

2.    In a large frying pan over medium heat, melt the butter. Add the shallot and sauté for about 10 minutes until it becomes soft and translucent.

3.     Add the watercress to the pan and cook, stirring occasionally, for approximately 5 minutes until the watercress wilts but remains vibrant green.

4.     Transfer the cooked mixture into a sieve and press down to drain excess liquid thoroughly.

5.     Return the mixture to the pan and combine with ricotta cheese, adding a squeeze of lemon. Warm the mixture through, then season with sea salt, black pepper, and a dash of Tabasco sauce.

6.     Using a food processor, blitz the mixture until it reaches a smooth consistency, then transfer it to a bowl.

7. Whip the cream until stiff peaks form, then gently fold it into the watercress mixture. Refrigerate the dip to cool.

8. Preheat the oven to 180ºC (350ºF) and prepare the vegetables. Trim the woody ends from the asparagus, leave the skin on the carrots, and cut the potatoes into wedges. Toss all the vegetables with oil, a squeeze of lemon juice, and seasoning.

9. Spread the vegetables on a baking tray and roast in the oven for about 45 minutes, or until they are cooked and slightly caramelized.

10. Once the vegetables are done, allow them to cool slightly.

11. Serve the dip in a bowl alongside the roasted vegetables, and optionally garnish with extra watercress, crackerbread, and a pinch of smoked sea salt. Enjoy!