Spring Greens With Ricotta (serves 4)
4 slices sourdough bread
Extra virgin olive oil
1 clove garlic, halved
200g buffalo ricotta
Sea salt and freshly cracked black pepper
250g podded broad beans
150g fresh or frozen peas
1 bunch asparagus, ends trimmed and cut into 2cm lengths
1 small zucchini, finely sliced
Large handful mint, roughly torn
3 tbsp extra virgin olive oil, plus extra for drizzling
Zest and juice of a lemon
Drizzle both sides of each slice of bread with olive oil. Heat a heavy-based fry or grill pan, cast iron is ideal, over high heat. Toast the bread on both sides until golden and slightly charred. Rub the toasted bread with the cut side of a garlic halve and then set aside.
Blanch the broad beans in boiling water for 1-2 minutes or until just tender. Drain then plunge into a small bowl of iced water. Blanch the peas and asparagus in a separate pot for 1-2 minutes or until tender – they can be cooked in the same pot as will take a similar amount of time to cook. Drain then again, plunge into a small bowl of iced water. This stops the cooking processing will keep them vibrant in colour. Drain the peas, asparagus and broad beans. Now you need to double pod the broad beans by simply slipping off the tough outer shell to reveal bright green and tender broad beans. Place in a medium bowl along with the peas, asparagus, zucchini and mint. Dress with the olive oil, lemon zest and juice. Just before you are ready to serve, season with sea salt and pepper.
Spread the toasts generously with the ricotta and season with some salt and pepper. Top each toast with the spring greens, drizzle with extra olive oil and serve.
What else I’m cooking with…
Artichokes, the first of the strawberries and soft herbs like mint and basil which are starting to reappear.
What I’m eating…
The half roast chicken with sauce ‘vin john at Embla. The most amazing roast chicken you may ever eat, no exaggerations!