Prep time: 15 mins Cooking time: 15 mins Serves 6 130g ricotta 1 lemon, zest and juice of 1/2 bunch of fresh mint, finely chopped 80g fresh or frozen peas, blanched Olive oil, for frying 2 garlic cloves, peeled 1/2 red chilli, finely sliced 500g ruby chard or spinach, large stalks removed 1/2 small courgette, cut into long, thin slices 1/2 small aubergine, cut into long, thin slices 1 ciabatta loaf (roughly 200g) 3 asparagus tips, cut in half lengthways and blanched 30g fresh or frozen broad beans, blanched 1/2 a punnet of pea cress extra virgin olive oil, to serve
1 Add ricotta, half the lemon juice and zest, half the mint and half the peas to a food processor and whizz until smooth. Tip in most of remaining peas and pulse a couple of times to roughly chop, but still keep some texture. Season to taste, then place in the fridge for later.
2 Drizzle olive oil in a large frying pan and place over a high heat. Finely slice 1 garlic clove and add to pan with chilli. Fry for 10 seconds, then add ruby chard or spinach, season, then reduce heat to medium and cook for 5 minutes, or until soft and tender. Strain and store in the fridge for later.
3 Toss the courgettes and aubergines in a glug of olive oil. Place on a griddle pan over a mediumhigh heat and cook for 8 minutes, or until slightly golden and bar-marked on both sides.
4 Meanwhile, slice the ciabatta in half lengthways and place under the grill for 1 to 2 minutes on each side, or until golden. Halve the remaining garlic clove and rub all over the toast.
5 Dot the pea mixture and chard or spinach over the ciabatta in stripes, then scatter over the grilled vegetables. Add a squeeze of lemon juice, then garnish with the asparagus, remaining peas, broad beans and a scraping of lemon zest. Top with the mint, scatter over the cress and drizzle with extra virgin olive oil before cutting into portions.