Serves 4
For the whipped ricotta
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500g ricotta
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1 lemon, juice and zest
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20ml extra virgin olive oil
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A good pinch of salt
For the crushed minted peas
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200g freshly podded peas
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50g mint leaves, chopped
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40ml extra virgin olive oil
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10ml white wine vinegar
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A good pinch of salt
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100g pea shoots
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4 slices grilled sourdough
For the whipped ricotta, combine all the ingredients in a large bowl and beat thoroughly until you have a smooth mixture.
Put the raw podded peas in a pestle and mortar and crush lightly; you want a coarse mixture with lots of texture. Add the chopped mint and crush lightly again to combine. Stir in the olive oil, vinegar and salt.
When ready to serve, lightly oil the hot grilled or toasted sourdough and spread over a thick layer of the goats’ curd, the crushed peas and a tumble of pea shoots. Finish with a drizzle of your favourite olive oil and some flakey sea salt.