Broad bean, pea shoot, asparagus & ricotta bowl

Broad bean, pea shoot, asparagus & ricotta bowl

  • serves 1
  • A little effort

Bright green broad beans are a beautiful thing. Used in this seasonal broad bean, pea shoot, asparagus and ricotta bowl, it feels like you're eating a bowl full of goodness.



  • frozen broad beans 120g
  • asparagus tips
  • 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


  • Step 1

    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

    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

    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