Salmon and Mint Crushed Broad Beans on Ricotta and Grilled Bread
Photography Manja Wachsmuth.
Serves: 4
INGREDIENTS
300 grams hot smoked salmon
500 gram packet frozen broad beans
200 grams ricotta (I used Clevedon Valley Buffalo Co.)
finely grated zest 1 lemon
8 slices ciabatta
olive oil
1 clove garlic, peeled
small handful rocket
Mint oil
¼ cup finely chopped mint
¼ cup olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Mint oil: Combine the ingredients in a bowl and season.
Bring a pot of salted water to the boil and drop in the broad beans. Cook for 2 minutes after the water has returned to the boil. Drain and refresh in cold water. Peel, discarding the skins, and place the beans in a bowl. Lightly crush half the beans with a fork, leaving the rest whole then stir through half the mint oil.
Combine the ricotta and lemon zest in a bowl and season.
Brush both sides of the bread with olive oil and grill until golden and crisp. Rub one side of the bread with the cut side of a clove of garlic.
To assemble: Spread the grilled bread with ricotta and place on serving plates. Spoon over the broad beans and top with pieces of salmon. Drizzle with the remaining mint oil and garnish with rocket.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.