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Peas and Herby Ricotta on Toast

By OcadoLife
Give peas a chance to shine in this fresh, zingy combo of Peas and Herby Ricotta on Toast. Created by food stylist and The Shortcut Cook author Rosie Reynolds, it makes a speedy light lunch, or try cutting into smaller…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 275g frozen petits pois
  • 15g mint, leaves picked and finely chopped
  • 15g flat-leaf parsley, finely chopped
  • 2 salad onions, chopped
  • 1 (250g) tub ricotta
  • 1 lemon, zested and juiced
  • 4 slices sourdough, lightly toasted
  • 4 drizzles olive oil, to serve (optional)
  • 4 small pinches chilli flakes, to serve (optional)

Method

3 steps

  1. Step 1

    Put the petits pois in a bowl and cover with just-boiled water. Leave to stand for 5 mins; drain and refresh under cold running water.

  2. Step 2

    Meanwhile, combine the mint, parsley, salad onions, ricotta and lemon zest and juice in a bowl; mix well and season. Gently fold in three-quarters of the petits pois.

  3. Step 3

    Divide the ricotta and pea mixture between the toasts, then spoon over the remaining peas. Finish with a drizzle of oil and a pinch of chilli flakes, if you like. Cover and chill leftover mixture for up to 3 days.