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Raw and cooked broad beans with lemon, mint and ricotta

(Ricotta can also be exchanged for goat's cheese and served on toasted bread/bruschetta)



  • Podded broad beans

  • 1 lemon

  • 1 sprig of mint

  • 3 tbsp extra virgin olive oil

  • 50g or ricotta (or goat's cheese)


  1. Pod the beans, separating small from large. Leave tinies in their skins.

  2. Boil large ones in salted water for 1 min (until flesh within has turned deep green)

  3. Refresh in iced water, then shell bigger beans.

  4. Toss together with juice, lemon zest, shredded mint leaves, oil, salt and pepper and served with crumbled cheese on top.

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