AI-generated imageLemon Pea and Ricotta Toast
Quick brunch toast topped with lemony mashed peas and ricotta, without eggs.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash lemon and finely grate 1 g zest; chop 4 g mint. Set out 2 bread slices and 90 g ricotta.
- 02
Bring 500 ml water to the boil over medium-high heat in about 4 minutes; cook 160 g frozen peas for 2–3 minutes until hot throughout, then drain and discard water.
- 03
Coarsely mash peas with a fork for 2 minutes; stir in 10 ml lemon juice, 0.8 g salt and 0.2 g pepper. Some whole peas can remain.
- 04
Toast bread in a dry skillet over medium heat for 2–3 minutes per side until crisp. Divide ricotta and peas between slices; distribute 10 ml olive oil, 1 g zest and 4 g mint over both, and serve immediately.
Before you cook
Contains milk and wheat; check bread labels for sesame, soy or nut cross-contact. Keep ricotta at or below 4°C/40°F and serve assembled toast promptly. Refrigerate excess peas and cheese within 2 hours and consume within 24 hours; store bread separately. Do not reheat assembled toast.
Allergens: milk, wheat
Image & source credits
AI-generated image.
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