These strange times call for a new level of inventiveness when nourishing oneself, including marvellous ways with broad beans and co.
INGREDIENTS
1 cup frozen broad beans
1 cup frozen peas
1 lemon or lemon juice
2 tbsp ricotta cheese
2 tbsp jar pesto*
Handful fresh mint (or any other herbs you have on hand)
Handful cherry tomatoes
Handful salad leaves
Grana Padano/Parmesan to taste
Turkish bread or any sliced bread you have on hand
Extra virgin olive oil
Sea salt and black pepper, to taste
Serves 2. As with the nature of this cobbled-together dish, all quantities are rough and can be amended according to your own freezer contents.
METHOD
STEP 1: Place the broad beans and peas in a microwave-safe bowl and add a cup of water. Cook for 3 minutes in the microwave or on the stove. Once cooked, drain well and then coat with olive oil and a little lemon juice (or better yet, some lemon zest if you have lemons on hand). Season and break a few herb leaves into the mix, then using a fork, mush up some of the peas.
STEP 2: If using Turkish bread or pitta, drizzle with a little oil and then heat in a pan or under the grill.
STEP 3: Once your bread has cooled a little, spread pesto over the top. *Hummus could also be good, perhaps without ricotta and with the addition of cumin or a Dukkah over the top of the beans. I used basil pesto (Barilla brand) for this.
STEP 4: Lovingly arrange your open beany toasts with the ricotta, bean mix, salad and tomatoes, and drizzle with a bit more oil and lemon.
