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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.

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