Broad bean spread with roasted garlic ricotta from Plenty More (page 234) by Yotam Ottolenghi

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Accompaniments: Honey-roasted carrots with tahini yoghurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.222 in the US edition.

  • Ganga108 on March 02, 2022

    On the day that I picked 3 kg of broad beans, I knew I had to find some additional recipes. We have some wonderful broad bean dishes, but I was looking for something new and different. This recipe combines a herby and lemony broad bean mix with ricotta flavoured with roasted garlic. What could be better? Slather it on sourdough toast. You can make it with frozen broad beans too. We have made this successfully with cream cheese instead of the ricotta.

  • StephEpices on August 10, 2019

    This isn't one of my favorites although it was a hit when I served it. I used peppermint instead of mint by accident and I found it a bit offputting. Maybe I'll try again next summer the correct way.

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