Ricotta, fresh broad bean and pecorino toasts with mint

Ingredients

For 1 serving

• Broad beans150 g
• Ricotta80 g
• Pecorino10 g
• Mint3 g
• Lemon zest2 g
• Whole wheat bread80 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Bring a small pan of water to the boil and set up a bowl of iced water. Pod the broad beans.
2. Blanch the beans for 2 minutes, until bright green, drain and plunge straight into the iced water; then slip off the skins by pressing each bean between your fingers.
3. Mash half the beans with a fork together with the extra virgin olive oil, half the chopped mint, salt and black pepper, to a rustic purée.
4. Toast the slices of wholemeal bread in a dry pan over medium heat for 1–2 minutes per side until crisp; meanwhile mix the ricotta with the grated lemon zest.
5. Spread the bread with the ricotta, top with the purée and whole beans and finish with shaved pecorino and the remaining mint.