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Smashed Broad Beans and Ricotta on Toast – recipe below – this simple summery delight is the perfect thing to make when you have guests coming over. I use frozen broad beans but you could just as easily use tinned or fresh if you can get them. Let me know what you guys think of this one. It’s a new staple in our house x JGS Serves 4 as a starter 200g frozen broad beans 2 tbsp extra virgin olive oil, plus extra for drizzling 2 tbsp grated Parmesan The juice of ¼ of a lemon 1 large handful of finely chopped basil leaves 2 slices of sourdough 1 clove garlic 250g ricotta The zest of a lemon Salt and pepper 1. Chuck the beans into a heat proof bowl and cover with just boiled water. Leave for 2 mins. Drain and pod them. If you squeeze the fatter end where the root is they pop out. Discard the skins. 2. Mash the beans with a fork and add the olive oil, Parmesan, lemon juice, most of the basil and a pinch of salt and pepper. 3. Heat a non-stick frying pan over a high heat. Drizzle a little olive oil over both sides of the sour dough and toast in the pan for 1-2 minutes a side or until golden and crispy. Rub one side with the garlic and pop onto a plate. 4. Mix the ricotta with the zest of half a lemon and a good pinch of salt. 5. To serve, top the toast with the smashed beans and then the ricotta. Scatter over the remaining basil and lemon zest. Drizzle over a little oil and slice up into 2-4 pieces. Serve immediately. #healthyrecipesdinner #healthysnack #vegetarianfood #sourdoughrecipes
Duration: 44 sPosted : Sun, 14 Apr 2024 16:43:51Views
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