Crushed edamame and peas with lemon ricotta

Serves six

For the lemon ricotta cream

• 250g podded edamame
• 250g podded peas
• 50g rocket
• 60g olive oil
• 1 clove garlic
• 0.5
• 0 Salt

To garnish

• 200g ricotta
• 0.5 lemon
• 1 tbsp olive oil

• 2 tbsp olive oil
• 0.5 tsp Aleppo chilli flakes
• 10g rocket leaves

Step 1
Start with the garnish.

Step 2
Put the oil, chilli and a pinch of salt in a very small saucepan on a medium heat.

Step 3
Cook for two minutes, until the oil turns red, then leave to cool.

Step 4
Bring a large pot of salted water to a boil, blanch the edamame for two minutes, then add the peas and leave to boil for three minutes more, until the edamame and peas are both cooked.

Step 5
Drain, refresh under cold water and leave to dry.

Step 6
Put the rocket, oil, garlic, lemon zest and half a teaspoon of salt in the bowl of a food processor, and blitz a couple of times, until the rocket is finely chopped.

Step 7
Add the edamame and peas to the processor bowl, pulse again to chop roughly, then transfer to a large, shallow bowl.

Step 8
For the sauce, put the ricotta, lemon zest and juice, oil and an eighth of a teaspoon of salt in the small bowl of a food processor.

Step 9
Blitz to a smooth puree and pour into a small bowl.

Step 10
To serve, spread the ricotta cream over the edamame/pea mix, but don’t cover it completely.

Step 11
In a small bowl, toss the shredded rocket with the cooled infused oil, then spoon over the ricotta cream and serve.