On 'Grow, Cook, Eat', Chef Katie Sanderson creates a delicious green bean bruschetta with peppery ricotta and lemon honey.
Chef Katie Sanderson says: "I love this recipe: it’s a mish-mash of influences and flavours but it really does it for me.
Usually with bruschettta, we think of tomatoes. Now don’t get me wrong, I love tomato bruschetta; in fact it would probably be my last meal if I ever had to choose one. When tomatoes are in season, then use them for bruschetta with fresh basil, some garlic and a good quality bread and olive oil. Meanwhile, celebrate the French bean with the same gusto, which I have a memory of using at the height of summer in an orange and hazelnut bean salad at Ballymalloe.
You can use any ricotta in this recipe, but if you can find it, I highly recommend the Toonsbridge version – it’s really very tasty and Irish...a win!"
- 400g French beans, topped and tailed
- 2 tbsps coconut oil
- 250g sunflower seeds
- 3 tbsps fennel seeds
- Sea salt
- 1 tub ricotta (200g)
- 1 lemon
- 1 clove of garlic
- 4 slices of sourdough bread
- 3 tbsps honey
- Heat the coconut oil, add the sunflower and fennel seeds and fry gently, adding a pinch of sea salt and take off the heat.
- Immediately, put the seeds into a container to avoid continued cooking. These seeds can be kept for a few days and are good for snacking or topping on your favourite salad.
- In a wok, dry-fry the beans on a high heat and then add a glug of olive oil, lastly add the seed mix. Place in a bowl and add some fennel fronds if you have them.
- In a small bowl, add the honey and the zest of the lemon. Mix the tub of ricotta with a good pinch of black pepper some salt and the juice of the lemon.
- Toast the bread and rub with a clove of garlic. Add the ricotta on top and then the French beans and then drizzle with the lemon honey on top.