Broad Bean Spread with Garlic Ricotta Recipe | Ottolenghi Starter

Ingredients

• 1 head of garlic (10 cloves) cloves separated, skin on
• 125ml olive oil
• 240g ricotta
• 3 tbsp soured cream
• 2 lemons, rind shaved in long strips from one
• 2 tsp finely grated zest from the other
• 600g broad beans (400g if starting with skinned beans)
• 1½ tbsp lemon juice
• 15g mint leaves, chopped, plus 1 tbsp shredded mint leaves to garnish
• salt and black pepper