Broad bean, pea and ricotta salad

4 people

INGRÉDIENTS

  • 200g fresh or frozen broad beans
  • 200g fresh or frozen peas
  • 100g ricotta
  • 2 tbsp olive oil
  • A few fresh mint leaves
  • Salt, pepper

PRÉPARATION

  • Bring a pot of salted water to a boil.
  • Cook beans and peas for 5 minutes, drain, immediately refresh in ice water.
  • (Optional) Remove the skin from the beans for a finer texture.
  • Mix beans, peas, and ricotta in a bowl.
  • Drizzle with olive oil, season, and add chopped mint.
  • Serve chilled.

Oil suggestions

Grant with recipe

ESSENTIA

ESSENTIA

750ml 18€
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