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Pickled blackberry & ricotta salad

One pickled blackberry & ricotta salad

Pickled blackberry & ricotta salad

Name: Pickled blackberry & ricotta salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
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

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 10 mins

plus at least 1 hr pickling

A star rating of 5 out of 5.2 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the pickled blackberries

1 bay leaf
75ml white wine vinegar
40g caster sugar
150g blackberries
1 small banana shallot

sliced into rings

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Nutrition: Per serving (6)

kcal208
fat14g
saturates3g
carbs14g
sugars13g
fibre3g
protein5g
salt0.9g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, August 2025

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A star rating of 5 out of 5.2 ratings

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