Broad Beans With Ricotta And Salsa Verde

Broad Beans With Ricotta And Salsa Verde

Serves 2

3 minutes

About the recipe

Katie: "Generally my favourite thing to do with broad beans is boil them up or grill them in there pods and serve as is… or I love them slightly mashed with some olive oil and served on toast. When they are in their prime they don’t need frills or added extras. But for the sake of doing something else. I’ve gotten really into what iv been calling “fancy dips” things to dip crackers or bread into that aren’t one dimensional in a bowl. But are layered and have garnishes and different textures. Think hummus swirled on a plate with lots of roasted red onions, some confit garlic, lots of coriander and a tahini drizzle. As sometimes the yield of what looks like a lot of broad beans ends up not being too much something similar will work here."

  • 1 tub of Irish toonsbridge ricotta
  • Capers
  • Parsley
  • Olive oil
  • 1 red onion finely diced
  • Red wine vinegar
  • Broad beans
  • Lemon
  • Flat leaf parsley lots ( 2 handful ish)
  • Pea shoots