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Butter Bean, Peperonata + Lemony Ricotta

Food writer, stylist + absolute BEAN CHAMP Esther Clark gives us this summer showstopper which you can serve as a centre piece in just 10 mins. 

Esther Clark Esther Clark
Feeds: 4-6
Takes: 10 minutes
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V

Ingredients

1 drained jar roasted red peppers, thinly sliced

 1 banana shallot, finely chopped 1 tbsp drained capers 50ml extra virgin olive oil

2 tbsp sherry or red wine vinegar

1 small bunch of basil, half torn

1 jar of Queen Butter Beans, drained

2 x 250g tubs ricotta

 1 lemon, zested 40g Parmesan, finely grated

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Mix together the peppers, shallot, capers, oil and vinegar. Toss in the drained beans and basil with a good pinch of flaky sea salt and black pepper.

2

Beat together the ricotta, lemon and Parmesan until creamy and lightly air-rated. Season to taste.

3

Spread the ricotta on to a serving place. Top with the bean and pepper mix, a good drizzle of extra olive oil and the remaining basil. Serve with hunks of crusty bread to dunk.

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