Preparing broad beans is quite time consuming but is, in my opinion, completely worth it. Sometimes I even enjoy such menial tasks and was stood quite happily by the kitchen window preparing these little treasures.

I prefer a simple approach to fresh new produce but at the same time want the finished dish to be exciting rather than boring and pairing these little goodies with ricotta, lemon and mint really worked.

I had the toast for supper but the toppings would work just as well on crostinis as a nibble before dinner.

Broad bean toast with ricotta and mint, serves 1

1 slice proper crusty bread 

3 tbsp ricotta

1/2 tsp lemon zest

3 tsp rapeseed oil

100 ml (or so) podded broad beans

1 tbsp chopped mint

salt and pepper

Toast the bread in a toaster. Leave to cool. Cook the broadbeans in water for about 5 minutes (until they look almost white). Drain and remove the white outer shells. 

Mix the ricotta with 1 tsp rapeseed oil and the lemon zest. Season well. Mix the beans with mint and the remaining oil, salt and pepper. 

Spread the ricotta on to the bread, top with the broad beans and drizzle with some extra oil before serving.