Fresh Ricotta with Broad Beans & Rye Sourdough Breadcrumbs

Ingredients

VEG

15 mins

10

• 400g fresh ricotta cheese
• 2 cups broad beans, shelled (you could also use fresh peas)
• 1 small bunch chives, finely chopped
• Zest & juice of 1 lemon
• 2-3 slices rye sourdough bread, finely chopped
• 1 small clove garlic, crushed
• Extra virgin olive oil
• ​Flaked sea salt

Method

1. Place the ricotta onto a serving dish and set aside.
2. In a small fry pan add the breadcrumbs, garlic, a small glug of olive oil and a pinch of salt.
3. Cook the breadcrumbs on medium-high heat until lightly browned and crisp. Then remove from the pan and set aside.
4. Next, saute the broad beans in a little olive oil until bright green. This should only take a couple of minutes.
5. Add the chives, lemon zest and lemon juice to the broad beans and a generous pinch of salt. Mix well.
6. Scoop the broad bean mixture over the ricotta and then sprinkle with the breadcrumbs.
7. Drizzle a little extra olive oil and a sprinkling of sea salt.
8. ​Serve with crackers or fresh crusty bread.