Full ingredients list:
1 large zucchini, peeled into ribbons
zest and juice of 1 lemon
250g small green beans
1/2 cup frozen peas
300g frozen broad beans
2/3 cup reduced-fat smooth ricotta
8 slices wholegrain sourdough, toasted
30g baby rocket
fresh chopped chilli, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Place zucchini and lemon juice in a medium bowl, and set aside. Reserve the lemon zest.
Step 2Cook green beans and peas in a medium saucepan of boiling water until just tender. Using a slotted spoon, remove beans and peas from pan. Refresh under cold water. Drain.
Step 3Return water to the boil over high heat. Cook broad beans following packet instructions. Drain; refresh under cold water and drain again. Peel the beans and discard skins.
Step 4Combine ricotta and the reserved lemon zest in a small bowl. Season with cracked black pepper. Spread ricotta mixture evenly over toasted sourdough. Top with baby rocket.
Step 5Drain zucchini. Return zucchini to bowl. Add beans and peas; toss to combine. Spoon bean mixture over bread. Drizzle with 1 tablespoon of olive oil and top with chopped chilli, to serve.
Top brushetta with dried chilli flakes, if preferred.
About this recipe
First published: February 2018