Pea & mint bruschetta

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.

Ingreadient

• 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

Step by step

1. 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.
2. 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.