In this recipe by Chetna Makan, mint is a favourite partner of peas: try crushing some together with a little ricotta to top bruschetta – just the thing for a light lunch in the garden.
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Cook the peas in a pan of salted boiling water for 3-4 minutes, then drain and allow to cool slightly. Using a pestle and mortar, crush most of the mint leaves and the lime juice together (reserving a few small leaves to serve), until mashed. Add the peas and crush until they are all squashed. Season, add the chilli olive oil and mix well.
Season the ricotta. Toast the baguette slices until golden, then spread each with about 1 tbsp ricotta. Top with a spoonful of the pea mixture, scatter over the reserved mint and drizzle over a little chilli oil. Serve straight away.
Try this recipe with fresh broad beans and peas when they're in season. Extra virgin olive oil is a good substitute for the chilli oil, too.
Typical values per serving when made using specific products in recipe
Energy | 1,717kJ/ 411kcals |
|---|---|
Fat | 22g |
Saturated Fat | 6.5g |
Carbohydrates | 35g |
Sugars | 6.7g |
Fibre | 5.6g |
Protein | 15g |
Salt | 0.7g |
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