Broad Bean Spread with Garlic Ricotta Recipe | Ottolenghi Starter
Ottolenghi's Broad Bean Spread with Roasted Garlic Ricotta recipe from his cookbook Plenty More is a delicious vegetarian summer starter.
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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
- black pepper
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