1. Place the milk into a small saucepan on medium heat, induction setting 6. Warm the milk to 85⁰C, do not let it boil.
2. Stir through the vinegar and ½ tsp of the salt flakes. Set aside for 10 minutes for the curds to form.
3. Line a sieve with a muslin cloth and place over a bowl. Gently pour the curdled milk through the sieve and set aside for another 10 minutes. Reserve the whey.
4. Place the curds in a small bowl with the remaining salt and mix well. Place the salted curds back into the muslinlined sieve over a bowl, cover loosely with cling wrap and place in the fridge for at least 4 hours.

1. Place the radishes, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle for at least 40 minutes.

1. Place the lentils, reserved whey and water to make 1 ½ cups liquid into an unperforated steam container and place into the steam oven. Steam 100⁰C for 14 minutes, or until tender. Drain any residual water.
2. Place the trimmed beans and peas on a perforated steam container and Steam for 1 minute at 100⁰C; this can be
   done when steaming the lentils. Immediately plunge the greens into a bowl of iced water to stop them cooking.
3. Combine the oil, lemon juice, mustard, thyme, chives and 1 tbsp of the pickling liquid in a large bowl and whisk to combine.
4.  Add the lentils, spinach leaves, beans, peas and hazelnuts to the bowl, gently toss to combine.

1. Place the salad on a serving plate and top with the pickled radishes and crumbled salted ricotta.

The ricotta can also be made in the steam oven by steaming the milk at 85⁰C for 30 minutes.

• Any spring or summer vegetable can be used in this salad, such as asparagus, winged beans or peas.
• The hazelnuts can be toasted in the oven on Fan Plus at 150⁰C for 10 minutes.
• The lentils can be cooked using the Automatic Programme: Pulses / Brown lentils.