Fresh peas, broad beans, mint, ricotta, toasted seeds, and a lemon dressing on grilled sourdough. The taste of a British kitchen garden in May.
Peas: 2 minutes. Broad beans: 3 minutes. Ice bath both immediately. Pop broad bean skins off — the bright green inside is the prize.
In a bowl, smash half the peas roughly with a fork. Keep the other half whole — you want contrasting textures. Season and stir in mint.
Beat ricotta with lemon zest, juice, salt, and a drizzle of olive oil until smooth. Should be bright and creamy.
Grill sourdough. Spread ricotta generously. Spoon pea mixture over. Scatter broad beans, seeds, and mint leaves. Drizzle with olive oil.