Roast Ricotta with Butter Beans, Artichokes & Mint

Fresh, perky, full of texture and vibrant flavours. If you haven’t tried roasting your ricotta yet, what are you waiting for? Instead of melting, it becomes softer and creamier and absorbs all the flavours you surround it with. A brilliant lunch or dish for a dinner party. Do you use fresh artichokes if you can get hold of them.

ingredients

serves 4

6 tbsp olive oil
2 garlic cloves, chopped
2 x 400g tins butter beans, rinsed
2 tbsp cider vinegar
250g ricotta
2 tsp dried oregano
1 tsp fried chilli flakes
A few sprigs of thyme
3-4 jarred or fresh artichokes, quartered
Zest of ½ lemon, to serve
A big handful of mint, to serve
Green salad, to serve

instructions

Preheat the oven to 220C/425G/gas 7. Warm half the oil in a medium pan over a medium-low heat and gently fry the garlic until fragrant and just beginning to colour very slightly.

Add the beans, a big pinch of salt and pepper, 100ml of water and simmer for 5 minutes. Stir in the cider vinegar, then transfer to a small baking tray. They should be pretty wet.

Make a small space in the middle of the beans and up-end your ricotta into the tray. Dot around the artichokes and sprinkle the oregano, chilli flakes, and thyme sprigs over everything. Season well, then drizzle with the remaining 3 tablespoons of oil and place in the oven for 15-20 minutes until the edges of the ricotta are just beginning to darken.

Zest over the lemon, scatter over the mint leaves and serve warm or hot with a green salad.