“A doddle to make, blitzed peas with ricotta and lemon with plenty of fresh mint to invigorate. Add some parmesan to the mix to whizz and keep some back to shower the dip before serving with a slick of good olive oil and more chopped mint.”
Serves 4
Ingredients:
375g frozen peas, defrosted
1 small clove of garlic, peeled and roughly chopped
1 bunch of mint, leaves roughly chopped
250g ricotta
Juice of ½ lemon
50g parmesan, freshly grated
Olive oil, to drizzle
Salt and freshly ground black pepper, to taste
Peter’s Yard Sea Salt Sourdough Flatbreads
Method:
Briefly boil the peas in well salted water for 1 minute. Drain and refresh with plenty of cold running water, drain again.
Add the peas, garlic and ¾ of the mint to food processor or blender and process to a coarse paste. Remove and add the mix to a mixing bowl.
Mix in the ricotta, lemon juice, ¾ of the parmesan and big drizzle of olive oil, stir well and season to taste with salt and plenty of black pepper.
Spread the mix out onto a serving plate, add a drizzle more olive oil and dust over with the remaining parmesan and chopped mint. Serve with Peter’s Yard Sea Salt Sourdough Flatbreads.
