Broad bean, ricotta and lemon dip with flatbreads

Broad beans are a great summer vegetable (but it's also fine to use the frozen option, said Tom Kerridge). Ricotta gives this dreamy dip a lovely light, creamy texture and the minty, zesty flavours and whack of roasted garlic take it to another level. Making your own flatbreads to go with the dip is fun, too.

Ingredients:

For the flatbread:

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

• 280g self-raising flour
• 250g natural yoghurt 
• 2 tbsp extra-virgin olive oil 
• 1 tsp salt

For the dip:

• 500g freshly podded (or frozen) broad beans 
• 1 preserved lemon, deseeded and roughly chopped 
• 150ml extra-virgin olive oil 
• 200g ricotta 
• 6 roasted garlic cloves 
• a handful of mint leaves, plus an extra few for the topping 
• finely grated zest and juice of 1 lemon 
• salt and freshly ground pepper

Method:

• To make the flatbreads, place all the ingredients in a large bowl and mix together to form a smooth dough. Tip out onto a lightly floured surface and knead well for a few minutes. Wipe out the bowl and place the dough back in it. Leave to rest for 30 minutes.
• Meanwhile, bring a medium pan of water to the boil, add the broad beans and blanch for 2 minutes, then drain and refresh in cold water. Gently squeeze the beans out of their skins.
• For the broad bean dip, put 400g of the beans into a food processor; set aside the rest for the topping. Add the preserved lemon, 100ml extra-virgin olive oil, the ricotta, roasted garlic and mint to the processor. Add the lemon zest and half the lemon juice and season well with salt and pepper. Blend until smooth, then spoon into a serving bowl.
• In another bowl, mix the rest of the broad beans with the remaining lemon juice and extra-virgin olive oil. Roughly tear a few mint leaves and add these, along with a little salt and pepper. Stir well and spoon over the broad bean dip.
• To cook the flatbreads, heat up a griddle pan over a medium-high heat. Divide the dough into 4 even-sized pieces and shape into balls. Roll each one out thinly on a lightly floured surface to a round. Cook on the hot griddle, one at a time, for 1-2 minutes on each side. Keep warm, wrapped in a tea towel, while you cook the rest.
• To serve, cut the warm flatbreads into wedges and place on a serving platter with the broad bean dip.

Taken from Tom Kerridge Cooks Britain: A Journey Through the Best of British Food by Tom Kerridge, published by Bloomsbury at £25.

To buy from The Week Bookshop for £19.99, call 020-3176 3835 or visit theweekbookshop.co.uk .