Blistered Pea Pods with Lemony Ricotta on Toast

Serves

2 People

Cooking Time

20 minutes

Season

Summer

Dietary

Vegetarian

Libby from Field Food created this recipe for us and though we can easily eat handfuls of sugar snap peas fresh from the plant, just as they are; sweet and crisp and tender blistering the pods gives them a smokey, mellow flavour that works beautifully with the creamy, zesty ricotta and crunchy sourdough toasts. Mint would be delicious in place of the basil too.

Ingredients

200g ricotta
Sea salt and black pepper
Zest of 1/2 lemon
2 slices of sourdough bread
Olive oil
A couple of handfuls of sugar snap peas
A few basil leaves

For the dressing:
1 tbsp honey
1 tbsp white wine vinegar
2 tbsp olive oil
Sea salt and black pepper

Method

Mix the ricotta, a pinch of salt and pepper, and the lemon zest in a small bowl until smooth and creamy.

In another bowl, mix the honey, vinegar, olive oil, salt and pepper together.

Toast the sourdough bread under the grill until golden brown and then drizzle with olive oil.

To cook the peas, heat a skillet over a medium-high heat. Add the sugar peas and cook for 2-3 minutes, until they start to blister in places and turn bright green. Stir occasionally to make sure the peas cook evenly on both sides.

Assemble the toasts by spreading a generous layer of the ricotta mixture onto each slice of toast and top with the blistered peas, a few basil leaves, a drizzle of olive oil and some extra lemon zest.