Ingredients

• 1/4 cup (70g) plain Greek-style (thick) yoghurt
• 1/4 cup (60ml) buttermilk
• 2 tablespoons chopped tarragon
• 2 tablespoons chopped chives
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• 2 anchovies, finely chopped
• Sea salt and cracked black pepper
• 200g Brussels sprouts, blanched and sliced
• 1 bunch asparagus (150g), blanched and sliced
• 150g green beans, trimmed, blanched and shredded
• 1 small fennel bulb (180g), trimmed and thinly sliced
• 150g ricotta salata, shaved
• 1/2 cup chervil sprigs
• 1/3 cup (45g) roasted hazelnuts, skins removed and chopped

Instructions

1. To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.