SPRING PEA TARTINE, RICOTTA, PRESERVED LEMON, WALNUT

Serves: 4 INGREDIENTS

125g frozen peas, defrosted 50g baby spinach leaves

¼ bunch basil + additional leaves for garnish

1 small clove garlic

25g pine nuts, toasted

100g ricotta

½ lemon, juiced + additional for drizzling

4tbsp extra virgin olive oil + additional for drizzling

Sea salt and freshly milled pepper

75g sweet garden peas in their pods, split

75g sugar snap peas, topped and tailed

75g snow peas, topped and tailed

4 thick slices sourdough

50g walnuts, toasted and skinned

¼ preserved lemon, flesh and pith removed, very finely sliced

METHOD

Pulse the defrosted peas, spinach, basil, garlic, pine nuts and 20g of the ricotta to a chunky paste. Stir in lemon juice and half the olive oil, season to taste then chill until required. Next blanch each type of pea separately in a large pot of boiling well-salted water for two mins or until just tender. Drain well then refresh in iced water and drain again. Refrigerate until required. Drizzle bread on both sides with remaining olive oil, season, then barbecue on a preheated grill. Spread each slice thickly with ricotta, put peas and pesto on top, scatter with walnuts, preserved lemon and basil. Finish with a drizzle of lemon juice and olive oil.

Alastair McLeod is chef and co-owner of Al’Freshco, alfreshco.com.au