Recipe of the Month - June

Broad Bean, Mint & Ricotta Bruschetta

Ingredients (serves 2)

1 good handful of podded broad beans 2tbsp virgin olive oil - plus more for the bread

Zest of 1 lemon & a little juice 10 mint leaves- chopped

Sea salt & black pepper ½ garlic clove

Fresh ricotta 2 thick slices of sour dough or soda bread

Method

• Put broad beans in boiling water for 5 mins, plunge into cold water, drain & skin them

• Put beans in a small bowl & add olive oil, lemon zest & juice & most of the mint

• Season

• Toast the bread so it is crunchy on the outside but still has a bit of give

• Rub 1 side of each slice with the cut side of garlic clove

• Drizzle with olive oil

• Season the ricotta then spread onto hot garlicky bread

• Top with broad beans & garnish with remaining chopped mint

Recipes from previous months