140g |
ricotta cheese |
60-80g |
soft, well-flavoured goat’s cheese, (vata can add extra) |
4 |
walnut halves, roughly chopped |
8 |
black olives, washed and finely chopped |
|
freshly ground black pepper, (vata only) |
16 |
thin asparagus spears, woody ends trimmed, sliced diagonally, blanched for 1 minute |
or 8 |
large asparagus spears, woody ends trimmed, sliced diagonally, blanched for 1 minute |
1/2 teaspoon |
vegetable oil |
3/4 teaspoon |
balsamic vinegar |
2 |
thin lebanese breads or flour tortillas |
12 |
fresh mint leaves |
2 tablespoons |
fresh parsley, chopped |
|
salt |