Mackerel, ricotta, peas, and broad beans on toast

All ingredients

1 tin of 118 g la belle-iloise mackerel fillets with bergamot lemon and dill
150 g ricotta
4 slices sourdough bread
100 g green peas
100 g broad beans
100 g of kale
1 lemon
Olive oil
A few mint and parsley leaves
A few toasted buckwheat seeds
Salt and Timut pepper

(35)

An oil-free fresh, fragrant recipe for a light, healthy meal

€14.70

Let's get started

Total time

25 min

Preparation

10 min

Cooking

15 min

Step 1

Cook the peas in boiling water for 15 minutes. Add the broad beans five minutes before the end. Drain the vegetables, then plunge them into a bowl of iced water. Put to one side
Step 2

Remove the central veins from the kale leaves with a knife or by hand. Wash the leaves and cut them into strips. Chop the mint and parsley leaves
Step 3

Zest the lemon and set aside the zest, then cut it in half and squeeze out the juice. Set aside
Step 4

In a bowl, mix the peas, beans, kale, fresh herbs, lemon zest and juice and a drizzle of olive oil. Set aside
Step 5

In another bowl, mix the ricotta, mackerel and Timut pepper
Step 6

Toast two slices of bread. Spread with the mackerel and ricotta, then top with the green vegetable mixture. Lightly season with salt and pepper. Sprinkle with the toasted buckwheat seeds and drizzle with olive oil. Eat straight away!