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Grilled Asparagus and Ricotta Bruschetta


10 aparagus spears
30g broad beans
A handful of rocket leaves
150g ricotta
A few sprigs of mint
1 lemon
7 or 8 toasted almonds
1 garlic clove
3tbsp olive oil
1tsp Dijon mustard
½ tsp caster sugar

2 slices of pumpkin seed bread (recipe above)

Serves 2


1. Mix your ricotta with 2tbsp of chopped mint, a little finely grated lemon zest, and a teaspoon of olive oil. Season with salt and pepper and set aside.
2. Next, heat a grill pan on the hob until it is nice and hot
3. Snap the woody stalk from the end of your asparagus and discard. Grill the asparagus spears on a high heat until charred on all sides, season with salt and pepper as it grills. Remove from the pan and place in a large bowl to cool
4. While the asparagus cools, you can make your lemon dressing by whisking together 1tsp Dijon mustard, 1/2 tsp sugar, the juice of half a lemon and a pinch of salt. Slowly add 3tbsp of olive oil while whisking to emulsify
5. Pop your broad beans out of their skins and add them to the bowl with the cooled asparagus. Add the rocket, crush your almonds and add them too. Dress everything nicely with your lemon dressing.
6. Toast 2 slices of your pumpkin seed bread. Rub with a cut clove of garlic and season with salt
7. Build up your salad onto each bruschetta, alternating with spoons of your minted ricotta
8. Drizzle with olive oil and serve

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