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
Nutrition: Per serving (6)
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.
