We’re very lucky to have such imaginative customers as we do, so much so that this week we are able to share a recipe from one of customers’ food blogs. Selma’s Table is an inspiring blog with recipes, kitchen conversation and tips and tricks, penned by one of our loyal customers, Selma. Beyond this great recipe for Broad Bean, Pea and Ricotta Crostini with mint, do take some time to explore the site, as you’ll find some information recipes on what Selma does with her weekly VegBox, amongst other things. You can also keep up to date with Selma’s Table via her Twitter, Facebook and Instagram channels.
Serves 4
Ingredients:
- 1 cup of podded broad beans
- 1 cup of peas (frozen is fine)
- Zest of a lemon and some juice
- Olive Oil
- 1 Tbsp finely sliced fresh mint
- 4 thick slices sourdough bread
- 1 large clove of garlic halved
- 6-8 Tbsp ricotta cheese
- Salt and pepper
Directions:
1. Bring a small pot of salted water to the boil then add the broad beans and cook for about 2 minutes.
2. Add the peas and cook for another couple of minutes.
3. Drain immediately and run under a cold tap or plunge into an ice bath to cool and set the gorgeous green colours.
4. Skin the broad beans – give those fleshy skins a little pinch and squeeze the beans out.
5. Place the broad beans and the peas in a bowl with most of the mint; grate over some lemon zest, squeeze over a little lemon juice and a little olive oil; season, stir and set aside.
6. Toast the sourdough and while the slices are still hot, rub one side with the cut side of garlic cloves. The garlic will disappear into the toast.
7. Spread the toast thickly with ricotta cheese and season lightly.
8. Top generously with the broad bean mixture, sprinkle with a little more mint and drizzle over a fruity olive oil.
9. Serve as part of an antipasti or as a first course.