Broad bean and pea smash with ricotta
Beans, broad, raw
2 cup(s), or frozen, trimmed
frozen green peas
1 small, coarsely chopped
1 tbs, white
reduced-fat ricotta cheese
240 g, 8 slices, toasted
- Boil, steam or microwave broad beans and peas, separately, until tender. Peel and discard broad bean skins.
- 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.
- Toast sourdough. Serve toast spread with ricotta mixture and topped with remaining mint and rocket.