Pea and Asparagus Crostini



●   1 bunch of fresh asparagus, sliced
●   100g bag of frozen petit pois defrosted in boiling water
●   Flat parsley, finely chopped
●   Thinly sliced radish
●   250g ricotta cheese
●   Olive oil
●   Ciabatta bread
●   Lime zest and juice
●   Sea salt
●   Course ground pepper



1. Chargrill a slice of ciabatta and season with olive oil, salt and pepper.
2. In a bowl, breakdown the ricotta with some fresh lemon juice, chopped parsley, crushed peas and seasoning.
3. Spoon a good portion onto the ciabatta
4. Place thinly sliced radish, sliced fresh asparagus, peas and any remaining flat parsley.
5. Drizzle with olive oil and season.

“This really is such a simple dish but looks so appealing and refreshing”

The proof is in the pudding!

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