Ricotta and spring vegetable tartines
Serves: 4
Cooking time: 15 minutes
Ingredients
- 1 of our Kallo Organic Vegetable stock cubes (or 1 of our Kallo Organic Very Low Salt Vegetable stock cubes if you prefer), the equivalent of 1 tbsp of Vegetable & Mixed Herbs stock paste
- 150g green beans, cut into 3
- 150g frozen broad beans
- 150g frozen peas
- 1 lemon, zest and juice
- 1 tbsp extra virgin olive oil
- 4 handfuls of pea shoots
- 250g ricotta
- 4 large or 8 small slices sourdough bread
- 1 garlic clove, cut in half
- Few sprigs of dill
How to make
- Dissolve ¾ of the stock cube in a pan of boiling water then add the green beans and cook for 3 minutes. Then add the broad beans and cook for 2 minutes followed by the peas for one further minute before draining and pouring into a bowl. Toss in the olive oil, and half the lemon then season to taste. Finally toss through the pea shoots.
- Mix the remaining lemon juice with the remaining stock cube to form a paste then stir into the ricotta with the lemon zest and some black pepper.
- Toast the bread then rub with the cut garlic on both sides. Spread the ricotta onto the toasts then divide the beans and peas between the slices and garnish with the dill to serve.
Use with either ...
Ricotta and spring vegetable tartines
Serves: 4
Cooking time: 15 minutes
Ingredients
- 1 of our Kallo Organic Vegetable stock cubes (or 1 of our Kallo Organic Very Low Salt Vegetable stock cubes if you prefer), the equivalent of 1 tbsp of Vegetable & Mixed Herbs stock paste
- 150g green beans, cut into 3
- 150g frozen broad beans
- 150g frozen peas
- 1 lemon, zest and juice
- 1 tbsp extra virgin olive oil
- 4 handfuls of pea shoots
- 250g ricotta
- 4 large or 8 small slices sourdough bread
- 1 garlic clove, cut in half
- Few sprigs of dill
How to make
- Dissolve ¾ of the stock cube in a pan of boiling water then add the green beans and cook for 3 minutes. Then add the broad beans and cook for 2 minutes followed by the peas for one further minute before draining and pouring into a bowl. Toss in the olive oil, and half the lemon then season to taste. Finally toss through the pea shoots.
- Mix the remaining lemon juice with the remaining stock cube to form a paste then stir into the ricotta with the lemon zest and some black pepper.
- Toast the bread then rub with the cut garlic on both sides. Spread the ricotta onto the toasts then divide the beans and peas between the slices and garnish with the dill to serve.