Creamy ricotta and sweet peas turn a good slice of toast into a small, sunny meal. Use sturdy bread for the crunch that holds everything together.

Ingredients

  • 2 thick slices sourdough
  • 150 g whole-milk ricotta
  • 150 g frozen peas, thawed
  • 1/2 lemon, zest and juice
  • 1 tablespoon extra-virgin olive oil
  • 8 mint leaves, torn
  • Flaky salt and black pepper

Method

  1. Toast the sourdough until the edges are deep golden and crisp.
  2. Mix the peas with half the lemon juice, olive oil, salt, and pepper. Crush half with a fork, leaving the rest whole.
  3. Spread the ricotta over the warm toast. Spoon the peas on top, then finish with lemon zest and mint.
  4. Add flaky salt and serve while warm.

Serve it with

Make it lunch with peppery leaves or a soft-boiled egg.