Broad bean, pea shoot, asparagus and ricotta bowl

Name: Broad bean, pea shoot, asparagus and ricotta bowl
Total time: 20 min
Yield: Serves 1
Ingredients: 120g frozen broad beans; 6 asparagus tips; 2 handfuls pea shoots; 50g fresh garden peas; 2 tbsp ricotta; ½ tsp grated lemon zest; extra virgin olive oil; 2 slices sourdough bread toasted to serve

Published: April 21, 2015 at 4:38 PM

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Serves 1

Easy

Total time: 20 mins

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Bright green broad beans are a beautiful thing. Used in this seasonal broad bean, pea shoot, asparagus and ricotta bowl, it feels like you're eating a bowl full of goodness

Vegetarian

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Ingredients

Nutrition

120g frozen broad beans
6 asparagus tips
2 handfuls pea shoots
50g fresh garden peas
2 tbsp ricotta
½ tsp grated lemon zest
extra virgin olive oil
2 slices sourdough bread

toasted to serve

Nutrition: per serving

kcal345
fat17g
saturates14.6g
carbs20.1g
fibre16.5g
protein19.6g
salt0.1g

Method

step 1

Put the beans into a heat-proof jug or bowl, and cover with plenty of boiling water to blanch. Leave for a minute, then drain and remove from pods.
step 2

Trim the hard base of the asparagus stalks, then cook them on a hot griddle pan, turning occasionally, until slightly charred but still crunchy.
step 3

Arrange the pea shoots, raw peas, broad beans and asparagus in a bowl with a couple of spoonfuls of ricotta on the side. Mix the lemon zest with 1 tbsp olive oil and drizzle over the top. Serve with the sourdough toast, drizzled with olive oil and sprinkled with salt to taste.

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