Pea and mint bruschetta
Waitrose and Partners

Pea & mint bruschetta

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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  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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Ingredients

  • 300g frozen peas
  • 25g pack mint, leaves only
  • 1 lime, juice
  • tbsp chilli olive oil, plus extra to drizzle
  • 250g ricotta
  • 10 slices baguette, cut diagonally

Method

  1. 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.

  2. 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.

Cook’s tip

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.

Nutritional

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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