Peas, Broad Beans, Mint and Ricotta

A super easy and fresh side dish which brings some indulgence to your freezer-stock greens. You can very easily substitute the beans and peas for any and all sorts, including soy and/or edamame - whatever is in your freezer will work. This is seriously good trust me.

Serving Suggestion: alongside roast chicken or lamb or delicious as a vegetarian main.

Difficulty Level: 1 - 2

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Ingredients:

Serves 4 as a side.

• 300g ricotta

• 1 tsp fine sea salt

• 1 tsp cracked black pepper

• juice of 1 lemon

• 200g frozen or freshly shelled peas

• 200g frozen or freshly podded broad beans

• 1 green chilli, sliced

• 2 spring onions, sliced

• few mint leaves

• small handful of flat-leaf parsley leaves

• 80ml olive oil

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Method:

1. Combine the ricotta, sea salt, pepper and lemon juice in a bowl and set aside.

2. Bring a large pan of salted water to the boil and drop in the peas and broad beans. Cook for around 3 minutes at a rolling boil, then drain and refresh in cold water. Drain thoroughly and tip into a large bowl.

3. Add the chilli, spring onions, mint, parsley and olive oil and toss together.

4. Smear the ricotta directly onto a serving plate (or individual plates). Spoon the dressed peas and broad beans over the ricotta and serve. I mixed mine all together but this part is totally up to you.

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