Broad Bean and Ricotta Dip

This Italian-style cheese dip is so easy to make and has a lovely vibrant colour. It is hands down the most delicious and refreshing seasonal dip you can make during the summer. You'll need just a few ingredients but the flavours will amaze the most pretentious taste-buds. It is the ideal meal on a warm summer day. Fresh broad beans are very high in protein and a great source of vitamin C, group B vitamins, potassium, iron and magnesium. Their meaty flavour are enough to hold their own but combined with creamy ricotta they make a great appetiser on a balmy day.

We like it served it with crusty bread or oat cakes for a light meal packed with nutrients.

Serves: 6-8

Prepare: 30 minutes, plus standing

Cook: 5 minutes

Ingredients:

• 400g peeled broad beans
• 2 garlic cloves, crushed
• 1 lemon, zest and juice
• 500g ricotta cheese
• 60ml extra virgin olive oil, plus extra for drizzling
• 4 spring onions, very thinly sliced from root to top
• 30g dill, finely chopped
• Maldon sea salt flakes
• toasted bread or oat cakes, to serve

1. If using frozen broad beans, rinse them to remove any ice, then cook in boiling water for 5 min. Drain the beans in a sieve and rinse under cold running water to stop the cooking process, until cool enough to handle.

2. Peel each bean to remove the outer skins and place the peeled beans in a bowl of a food processor. (If you are using fresh broad beans, just peel the beans and boil for 3 minutes then drain and leave to cool.) Add the garlic, lemon zest, lemon juice and olive oil to the bowl and pulse to grind down the mixture to a nice chunky texture, ensuring no large chunks remain.

3. Transfer the mixture to a large serving bowl. Add the ricotta, spring onions, dill plenty of freshly ground black pepper and a good amount of salt. Mix well, then leave to stand for 5-10 min to allow the flavours to develop. Adjust the seasoning, if necessary then drizzle with extra olive oil and serve with toasted bread.