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  • 120g frozen broad beans
  • 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:

  • 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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