Name: Asparagus, pea & ricotta flatbreads
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 7g sachet fast-action dried yeast -; ½ tsp sugar -; 200g spelt flour -; 150g strong bread flour -; 1 tbsp olive oil -; 200g asparagus -; 100g podded peas -; ½ small bunch mint , leaves picked -; 200g ricotta -; 10g grated parmesan or vegetarian alternative, plus extra to serve -; 1 garlic clove , crushed -; 1 lemon , zested and juiced -; a little grated nutmeg -; 1 tbsp olive oil , plus extra for drizzling -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus, pea & ricotta flatbreads

1. 7g sachet fast-action dried yeast -

2. ½ tsp sugar -

3. 200g spelt flour -

4. 150g strong bread flour -

5. 1 tbsp olive oil -

6. 200g asparagus -

7. 100g podded peas -

8. ½ small bunch mint , leaves picked -

9. 200g ricotta -

10. 10g grated parmesan or vegetarian alternative, plus extra to serve -

11. 1 garlic clove , crushed -

12. 1 lemon , zested and juiced -

13. a little grated nutmeg -

14. 1 tbsp olive oil , plus extra for drizzling -

How to cook deliciously - Asparagus, pea & ricotta flatbreads

1. Stage

To make the flatbreads, put the yeast, sugar and 220ml lukewarm water in a jug and stir thoroughly. Leave to sit for a few mins while you measure out your ingredients.

2. Stage

Sift the flours and 1 tsp salt into a bowl, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean, lightly floured surface and knead for 5 mins until smooth. Return to the bowl, cover with a clean tea towel and leave to sit for 30 mins to 1 hr until doubled in size.

3. Stage

Return the dough to your work surface, adding more flour if needed, and knead for a few more mins to knock it back, then divide into four and roll each piece into a ball. Wrap two in cling film and freeze for another time.

4. Stage

Heat oven to 230C/210 fan/gas 8. Flatten one of the balls with the palm of your hand and, using a floured rolling pin, roll out into a wide, flat base about 10-12 inches long. Place on an oiled baking sheet, then brush with oil and bake for 5-8 mins, turning halfway, until the bread is puffed and golden. Remove from the oven and repeat with the other dough ball.

5. Stage

Snap the woody bases off the asparagus. Bring a pan of salted water to the boil and gently blanch the asparagus for 2-3 mins until tender. Remove with a slotted spoon and set aside on a plate to cool. Blanch the peas in the same water for a couple of mins or until tender, and drain.

6. Stage

Chop 4 mint leaves and put in a bowl with the cheeses, 1 tbsp olive oil, the garlic, lemon zest, a pinch of salt and good grating of nutmeg and black pepper, and stir to combine. Cut the tips from the asparagus – about 4cm – then finely slice the stalks. Put all the asparagus in a bowl with the peas, remaining mint leaves, lemon juice and a good drizzle of olive oil. Season well and toss to combine.

7. Stage

Spread the flatbread with the ricotta mix, then top with the asparagus and pea mix. Garnish with extra parmesan, olive oil, sea salt and freshly ground black pepper before serving.