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Shelling Peas, Broad Beans, Mint and Ricotta

by Miles Kirby, Laura Harper-Hinton, Chris Ammermann from Caravan: Dining All Day

Make this super fresh broad bean and pea salad with mint and ricotta for a taste of the summer. Perfect as a side dish to accompany lamb or delicious as a vegetarian main.

From the book

Laura Harper-Hinton, Miles Kirby, Chris Ammermann


Christmas in New Zealand is the time of year for shelling peas and broad beans. When we were kids it was always our job before big lunches to sit down together and remove the peas and beans from their pods, and we have extremely fond memories of those times. We used to think we were being a real help to the proceedings; that without us, it would not have been possible to get the lunch ready in time. We were pea-shelling champions and the race was on. Now, with children of our own, we see the very needed distraction that this seemingly important job created and we encourage our kids to help with such tasks ourselves. It is also such a great way to get kids engaged in food and as a result they enjoy eating it more. Everybody is a winner in the preparation of shelling peas and broad beans it would seem! We have created this dish with ricotta, but it would also go very well with burrata.

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300g ricotta
1 tsp fine sea salt
1 tsp cracked black pepper
juice of 1 lemon
200g frozen or freshly shelled peas
200g frozen or freshly podded broad beans
1 green chilli, sliced
2 spring onions, sliced
few mint leaves
small handful of flat-leaf parsley leaves
80ml olive oil

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1. Combine the ricotta, sea salt, pepper and lemon juice in a bowl and set aside.

2. Bring a large pan of salted water to the boil and drop in the peas and broad beans. Cook for around 3 minutes at a rolling boil, then drain and refresh in cold water. Drain thoroughly and tip into a large bowl.

3. Add the chilli, spring onions, mint, parsley and olive oil and toss together.

4. Smear the ricotta directly onto a serving plate (or individual plates). Spoon the dressed peas and broad beans over the ricotta and serve.

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From the book: Caravan: Dining All Day

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