Ricotta and white bean salad

This is what you can call a golden oldie… I was looking for this recipe and than realised I hadn’t moved it over from the old site to the new. This was the original entry for the very first Donna Hay styling challenge all the way back in 2009. I did that challenge once a month for almost a year if I remember correctly. The challenge was to recreate a photo from one of the Donna Magazines and do it as close to the original as possible. Never to start copying but only for practice. I still think that one of the best ways to learn is by looking at the photos of people you admire and try and think how they took that shot. I learned a lot that way.. I would have probably done it completely different in this day and age but at the time I thought it wasn’t too bad.. 😉

The original image is shot by one of my heroes; Chris Court and as you can see is a whole lot bluer than mine if you look at them side by side. I took this picture with artificial light for the only reason that I hadn’t used daylight at that point with food. Weird huh… Thinking about the fact that I hardly ever use artificial light these days. but back than I seriously hadn’t used daylight much given that I did people shots mostly in the studio.

The weather is progressively getting darker day by day though and I will bring out the big guns soon as I hate having to keep food and redo it in the morning. Plus I tend to not have time in the morning either… My first workshop with artificial light is this wednesday and it’s fully booked. But I will be planning a second one later too. Just need to check availability of the location and such.

But for now I’m sharing this delicious dish!

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Ricotta and white bean salad

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Ingredients

• ▢ 400 g cannellini beans (or white beans, 1 can)
• ▢ 1 red onion small
• ▢ 30 g black olived pitted and halved
• ▢ 1/4 cup flat leaf parsley leaves only
• ▢ 1-2 red chili small and sliced
• ▢ 125 g cherry tomatoes halved
• ▢ seasalt
• ▢ black pepper cracked
• ▢ 100 g ricotta fresh
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 teaspoons red wine vinegar

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Instructions

1. Place the beans, onion, olives, parsley, chilli, tomato, salt and pepper in a bowl and toss gently to combine. Divide between serving plates and top with fresh ricotta. Combine the oil and vinegar and spoon over the salad to serve.

Author recipeAuthor: Simone

Disclaimer:

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Categories:

• Lunch
• Recipes
• Salads