Name: Ricotta pea smash and ham melts
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 cups (240g) frozen peas; 1 cup (150g) frozen broad beans, thawed, shelled; 1 cup fresh mint leaves; ¾ cup (180g) soft ricotta; ½ cup (40g) grated parmesan; 2 teaspoons finely grated lemon rind; 8 slices sourdough bread; 1 tablespoons extra virgin olive oil; 200 grams shaved ham (see tips); ²⁄³ cup (70g) grated mozzarella

These tasty ricotta link text pea smash and ham melts are packed with legumes, creamy ricotta and tasty ham for the ideal lunch.

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Ingredients

2 cups (240g) frozen peas

1 cup (150g) frozen broad beans, thawed, shelled

1 cup fresh mint leaves

¾ cup (180g) soft ricotta

½ cup (40g) grated parmesan

2 teaspoons finely grated lemon rind

8 slices sourdough bread

1 tablespoons extra virgin olive oil

200 grams shaved ham (see tips)

²⁄³ cup (70g) grated mozzarella

Method

1.Cook peas and broad beans in a saucepan of boiling water for 1 minute or until just tender; drain. Refresh in iced water; drain again. Reserve a quarter of the peas and broad beans. 2 To make the ricotta-pea smash, process remaining peas and broad beans, mint, ricotta, parmesan and rind in a small food processor until smooth. Transfer to a small bowl; stir through reserved peas and beans. Season. 3 Meanwhile, preheat grill to medium. Line an oven tray with foil. 4 Place bread on lined tray; drizzle evenly with oil. Grill for 2 minutes on each side or until bread is light golden. Top toast with pea mixture, ham and mozzarella; grill for 3 minutes or until cheese is golden and melted. Season to taste with pepper.

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