Spring vegetables with lemon ricotta
Ingredients
- 8-12 baby carrots, peeled
- 300g fine green beans
- 150g broad beans, podded
- 100g snow peas or sugar snaps
- 2 small leeks, thickly sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- sea salt and black pepper
- 200g fresh ricotta
- 1 tbsp lemon zest
- 2 spring onions, finely chopped
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