Cooking Instructions
1.
Heat 1 tbsp oil in a pan over a medium heat. Add the
shallots (4)
and cook until soft and caramelised, then set aside.
2.
Mix the
ricoota (60 g)
with the
lemon zest (1)
, a drizzle of oil and a pinch of salt, then set aside.
3.
Put the
beans and peas (1 pack)
into a bowl with the
mint leaves (1 bunch)
. Squeeze over a little lemon juice and drizzle over the
lemon-infused olive oil (30 mL)
. Stir and set aside.
4.
Lightly oil the
Collection crafted sourdough bread (8 slices)
and toast it on a pan over a medium-high heat, until golden brown on both sides.
5.
To assemble, spoon some ricotta mix on top of each slice of toast. Sprinkle the caramelised shallots all over the surface, then top with the bean and pea mix.