Broad bean and pea smash with ricotta
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Spread your toast with this tasty topping that's green, gorgeous and good for you.
Ingredients
Beans, broad, raw
2 cup(s), or frozen, trimmed
Frozen green peas
1 cup(s)
Red onion
1 small, coarsely chopped
Balsamic vinegar
1 tbs, white
Olive oil
2 tsp
Fresh mint
⅓ cup(s)
Reduced-fat ricotta cheese
100 g
White sourdough bread
240 g, 8 slices, toasted
Instructions
1
Boil, steam or microwave broad beans and peas, separately, until tender. Peel and discard broad bean skins.
2
Place broad beans and peas in a food processor and process until coarsely chopped. Add onion, vinegar, oil and 1⁄3 cup mint and process until finely chopped. Add ricotta and pulse until just combined. Season with salt and freshly ground black pepper.
3
Toast sourdough. Serve toast spread with ricotta mixture and topped with remaining mint and rocket.
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