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250-300g fresh or frozen peas
12-15 asparagus spears, trimmed
A bunch of spring onions
2 Tbsp olive oil1 garlic clove, cut in half
150g ricotta cheese
50g feta cheese
12 fresh mint leaves
Extra virgin olive oil for drizzling
Sea salt and freshly ground black pepper
4 large slices sourdough or good quality, robust bread
Bring a pot of lightly salted water to the boil and add the asparagus and cook for 2 minutes. Remove and refresh under cold water. Add the peas to the boiling water and cook for 1 minute if using frozen or 2 minutes if fresh. Drain and immediately refresh under cold water. Drain.
In a small frypan heat a little oil and lightly saute the spring onions for about 1 minute or until they become a vibrant green.
Cut the asparagus into thirds and add to the pan along with the peas, season lightly and toss to combine. Set aside.
Grill your bread on both sides and rub with cut garlic and drizzle a little extra virgin olive oil.
Put the ricotta in a bowl and crumble in the feta, tear the mint leaves and add. Season lightly and stir to combine. Add the asparagus and pea mixture and mix gently. Taste again and adjust if necessary.
Spoon generously on to the grilled bread, one last drizzle of extra virgin olive oil and enjoy!
• Alison Lambert, chef at the Otago farmers market, will be demonstrating this recipe at the market on Saturday morning.