Pea & mint bruschetta

Name: Pea & mint bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 300 g frozen peas; 25 g pack mint, leaves only; 1 lime, juice; 1½ tbsp chilli olive oil, plus extra to drizzle; 250 g ricotta; 10 slices baguette, cut diagonally

In this recipe by Chetna Makan, mint is a favourite partner of peas: try crushing some together with a little ricotta to top bruschetta – just the thing for a light lunch in the garden.

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Serves4
CourseLunch
Prepare10 mins
Cook5 mins
Total time15 mins

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300g frozen peas
25g pack mint, leaves only
1 lime, juice
1½ tbsp chilli olive oil, plus extra to drizzle
250g ricotta
10 slices baguette, cut diagonally

Cook the peas in a pan of salted boiling water for 3-4 minutes, then drain and allow to cool slightly. Using a pestle and mortar, crush most of the mint leaves and the lime juice together (reserving a few small leaves to serve), until mashed. Add the peas and crush until they are all squashed. Season, add the chilli olive oil and mix well.
Season the ricotta. Toast the baguette slices until golden, then spread each with about 1 tbsp ricotta. Top with a spoonful of the pea mixture, scatter over the reserved mint and drizzle over a little chilli oil. Serve straight away.