Recipe

Pea, ricotta, mint and spinach open sandwiches

Jul 31, 1976 2:00pm
  • 10 mins cooking
  • Serves 2
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Ingredients

Pea, ricotta, mint and spinach open sandwiches
  • 1/2 cup (60g) frozen peas
  • 100 gram low-fat ricotta cheese
  • 2 teaspoon lemon rind, finely grated
  • 1 tablespoon lemon juice
  • 2 tablespoon mint, finely chopped
  • 4 (180g) slices soy and linseed bread
  • 40 gram baby spinach leaves

Method

Pea, ricotta, mint and spinach open sandwiches
  • 1
    Boil, steam or microwave peas until tender, drain, cool. Using fork, lightly crush peas.
  • 2
    Combine peas in small bowl with ricotta, rind, juice and mint.
  • 3
    Toast bread. Sandwich spinach and pea mixture between toast slices.

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