Ingredients
- frozen broad beans 120g
- asparagus tips 6
- pea shoots 2 handfuls
- fresh garden peas 50g
- ricotta 2 tbsp
- grated lemon zest ½ tsp
- extra virgin olive oil
- sourdough bread 2 slices, toasted to serve
Method
-
Step 1
Put the beans into a heat-proof jug or bowl, and cover with plenty of boiling water to blanch. Leave for a minute, then drain and remove from pods.
-
Step 2
Trim the hard base of the asparagus stalks, then cook them on a hot griddle pan, turning occasionally, until slightly charred but still crunchy.
-
Step 3
Arrange the pea shoots, raw peas, broad beans and asparagus in a bowl with a couple of spoonfuls of ricotta on the side. Mix the lemon zest with 1 tbsp olive oil and drizzle over the top. Serve with the sourdough toast, drizzled with olive oil and sprinkled with salt to taste.
Nutritional Information
- Kcals 345
- Fat 17g
- Saturates 14.6g
- Carbs 20.1g
- Fibre 16.5g
- Protein 19.6g
- Salt 0.1g