Spring bowl with farro, broad beans, peas and lemon ricotta

Ingredients

For 1 serving

• Farro60 g
• Broad beans100 g
• Peas80 g
• Ricotta80 g
• Lemon zest2 g
• Mint3 g
• Arugula30 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25–30 minutes, until tender but still pleasantly al dente; drain and spread it on a plate to cool slightly.
2. Meanwhile, bring a small pan of salted water to the boil, blanch the broad beans and peas for 3 minutes until bright green, then drain and cool them in cold water.
3. Slip the skins off the broad beans by pinching them with your fingers: underneath they are more tender and sweet.
4. Mix the ricotta with the grated lemon zest, a pinch of salt and some black pepper until smooth and creamy.
5. Wash and dry the rocket and tear the mint leaves.
6. Combine the farro, broad beans, peas and rocket, dress with the oil, mint and a pinch of salt and top with quenelles of lemon ricotta.