When broad beans are in season I love to use them as unspoiled as possible. I know its laborious but it really is worth taking the time to slip each bean out of it's little jacket. I use frozen peas for this recipe and their taste is hard to beat.
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Ingredients
- 200 g broad beans (weight after removing from pod)
- 100 g frozen peas
- 1 tsp extra virgin olive oil (plus extra for drizzling)
- 8 mint leaves roughly chopped
- 8 slices sour dough bread
- 200 g ricotta
- 1 lemon zested
Instructions
- Have a bowl of iced water at the ready. Blanch the broad beans in salted boiling water for 3 minutes then remove with a slotted spoon and plunge into the iced water. After 5 minutes, remove with a slotted spoon and allow to drain. Put the peas in the boiling water for 1 minute then into the ice bath.
- Pop the bright green broad beans out of their jackets and place in the bowl of a mini food processor or using a fork to break them down. Drain the peas and add those to the broad beans. Add the mint leaves, a pinch of salt and pepper and pulse a couple of times. You don't want a purée you just want to break them up slightly. If you want to make ahead, the beans and peas will keep in the fridge in an airtight container for 24 hours.
- Heat a griddle pan or frying pan and toast the slices of sour dough on both sides. When cooled, cut each slice in half and drizzle one side of the bread with extra virgin olive oil. Next smear on some ricotta, followed with a sprinkle of lemon zest and finish with the broad bean and peas, a sprinkle of salt and pepper.
Nutrition
Calories: 275kcalCarbohydrates: 45gProtein: 13gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 352mgPotassium: 230mgFiber: 4gSugar: 3gVitamin A: 256IUVitamin C: 13mgCalcium: 98mgIron: 3mg
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