Lemon Ricotta Toast with Peas

Recipe by Jaclyn Irwin

Ingredients

8

Cook Time

5m

Prep Time

10m

Ingredients

Serves 02

A light and spring forward toast with ricotta, plenty of lemon zest, fresh peas and dill. It’s a simple toast but has lots of flavour!

Instructions

  1. 1

    Heat a skillet over medium-low heat and add the oil. Working in batches, add the slices of sourdough and fry on each side until golden brown and crispy, about three to four minutes per side. Remove and set aside.

  2. 2

    Slather the ricotta on each toast and top with peas, lemon zest, dill and chili flakes. Drizzle with olive oil and top with flaky salt if using.

  3. 3

    Slice and enjoy!

  4. 4

    Notes: Gluten-free: use a gluten-free bread instead. Dairy-free: use a dairy-free ricotta.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

Group
Subscribe for updates

By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. You may withdraw your consent at any time.