Ricotta cheese 4 tbsp Honey 1 tsp Lemon 1, juice and zest Fresh dill 1 bunch, roughly chopped Fresh peas 1 handful, podded Fresh mint 1 bunch, roughly chopped Extra virgin olive oil Sunflower and pumpkin seeds 1 tbsp Miso paste ½ tsp Sourdough 1 slice, toasted Watercress 1 handful Micro coriander a pinch Radishes 3, finely sliced Cornish sea salt and cracked black pepper

Whip together the ricotta, honey, half the lemon juice and zest, and dill. Steam the peas for 2-3 minutes until cooked. Tip into a small bowl, then add the mint and mix with a drizzle of olive oil. Add a tablespoon of olive oil into a small non-stick frying pan over a medium heat, then add the sunflower seeds, pumpkin seeds and miso paste. Stir and remove from the heat when the seeds begin to crackle. Spread a thick layer of the ricotta mixture onto the toasted sourdough. Sprinkle over the peas, watercress, micro coriander, radishes and toasted seeds. Squeeze over the juice from the other half of lemon. Season to taste. Recipe featured in the new Indy Cafe Cookbook. Buy your copy here .

Brunch

Ricotta and pea toast

This savoury brunch recipe is a coffee shop staple

Added on November 16, 2018

Featured in the delicious new Indy Cafe Cookbook, Jenn Wickings of Origin Coffee Roasters in Helston shares her ricotta and pea toast recipe

Serves 1

You will need

Ricotta cheese 4 tbsp
Honey 1 tsp
Lemon 1, juice and zest
Fresh dill 1 bunch, roughly chopped
Fresh peas 1 handful, podded
Fresh mint 1 bunch, roughly chopped
Extra virgin olive oil
Sunflower and pumpkin seeds 1 tbsp
Miso paste ½ tsp
Sourdough 1 slice, toasted
Watercress 1 handful
Micro coriander a pinch
Radishes 3, finely sliced
Cornish sea salt and cracked black pepper

Method

Whip together the ricotta, honey, half the lemon juice and zest, and dill.
Steam the peas for 2-3 minutes until cooked. Tip into a small bowl, then add the mint and mix with a drizzle of olive oil.
Add a tablespoon of olive oil into a small non-stick frying pan over a medium heat, then add the sunflower seeds, pumpkin seeds and miso paste. Stir and remove from the heat when the seeds begin to crackle.
Spread a thick layer of the ricotta mixture onto the toasted sourdough.
Sprinkle over the peas, watercress, micro coriander, radishes and toasted seeds. Squeeze over the juice from the other half of lemon. Season to taste.

Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.

Supported by

You will need

Ricotta cheese 4 tbsp
Honey 1 tsp
Lemon 1, juice and zest
Fresh dill 1 bunch, roughly chopped
Fresh peas 1 handful, podded
Fresh mint 1 bunch, roughly chopped
Extra virgin olive oil
Sunflower and pumpkin seeds 1 tbsp
Miso paste ½ tsp
Sourdough 1 slice, toasted
Watercress 1 handful
Micro coriander a pinch
Radishes 3, finely sliced
Cornish sea salt and cracked black pepper

Method

Whip together the ricotta, honey, half the lemon juice and zest, and dill.
Steam the peas for 2-3 minutes until cooked. Tip into a small bowl, then add the mint and mix with a drizzle of olive oil.
Add a tablespoon of olive oil into a small non-stick frying pan over a medium heat, then add the sunflower seeds, pumpkin seeds and miso paste. Stir and remove from the heat when the seeds begin to crackle.
Spread a thick layer of the ricotta mixture onto the toasted sourdough.
Sprinkle over the peas, watercress, micro coriander, radishes and toasted seeds. Squeeze over the juice from the other half of lemon. Season to taste.