Peas, mint and ricotta

Who doesn’t love a pea and mint combo in summer? The ricotta and breadcrumbs make a perfectly sinful addition.

Lee Urch, Three Crowns,

Serves 4

A handful of flat-leaf parsley

50g toasted breadcrumbs

250g runner beans (topped and tailed)

Juice of 1 lemon

Extra virgin olive oil

100g fresh peas

A handful of picked mint leaves

A handful of pea shoots

200g ricotta

Salt and black pepper

1 Firstly make your parsley crumbs. Chop the parsley finely and bash together with the toasted breadcrumbs in a pestle and mortar.

2 Blanch the runner beans in boiling salted water. Remove while they still have bite, drain well, but reserve the water, then place on a hot griddle or frying pan. Char until marked and blistered. Place on a plate and squeeze over the lemon juice, a drizzle of olive oil and a pinch of salt and pepper. In the same pan of boiling water, cook your peas and drain.

3 In a large bowl, combine the mint and pea shoots. Roughly chop the runner beans (save the dressing) then add to the salad with the cooked peas. Blob the ricotta over a large serving plate and assemble your salad over the top, dress with the reserved lemon juice and olive oil. Finish off the salad with an attractive scattering of the parsley crumbs.