
- Serves 2
- Prep Time: 5 mins
- Cook Time: 20 mins
Ingredients
- 1 Shallot – finely chopped
- 1 tsp Olive oil
- 80g Garden peas or petit pois
- 125g Ricotta
- Lemon zest – finely grated – 1/4 lemon plus some for garnish
- Fresh mint – finely chopped – small bunch
- Garlic
- 1/4 tsp Salt
- Freshly ground black pepper
- Extra virgin olive oil
- 2 slices Seeded or wholegrain sourdough
- MOWI smoked salmon slices
Method
-
1
In a small saucepan heat the olive oil over a medium heat and sauté the shallot until softened, about 4-5 minutes. Add the peas and 2tbsp water. Increase the heat and simmer until the peas are soft but still retain their colour, about 2 minutes. Remove from the heat and strain any remaining liquid. Return the peas to the pan and crush with a potato masher to a rough puree and set aside to cool slightly.
-
2
In a small bowl, whip the ricotta with a wooden spoon to soften. Add 1/4tsp of salt and the lemon zest. Add the pea mix (reserving 1 tbsp for garnish) and chopped mint to the ricotta and stir to combine. Taste and season accordingly.
-
3
Toast the sourdough on both sides until golden brown. Brush or drizzle the top with extra virgin olive oil and brush with the cut side of the garlic.
-
4
Divide the pea mix over the toast, pushing it to the edges with the back of a spoon. Arrange two slices of MOWI salmon over the top. Sprinkle with the reserved crushed peas, lemon zest, a little black pepper and serve.
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