Smoky mushroom & chickpea fajitas with charred spring onion salsa
Enjoy these mushroom and chickpea fajitas with chipotle as an easy veggie dinner. Serve with yogurt, wraps, cheddar and spring onion salsa on the side
Pea gnudi with asparagus & mint
- Preparation and cooking time
- Prep:
- Cook:
- plus draining and overnight chilling
- Easy
- Serves 4 as a starter
Skip to ingredients
Ingredients
- 250g ricotta
- 30g parmesan or vegetarian alternative, finely grated, plus extra to serve
- 1 egg, beaten
- grating of nutmeg
- 200g peas
- 250g fine semolina
- 50g salted butter
- 250g asparagus, spears trimmed and cut into three pieces
- 5g fresh mint, leaves picked and finely chopped
- 1 lemon, zested
Method
- STEP 1
Put the ricotta in a sieve over a bowl. Chill for a few hours to drain, then tip into a clean bowl and add the parmesan, egg, nutmeg and ¼ tsp fine sea salt. Pulse the peas in a food processor until roughly chopped, then stir into the ricotta mix. Set aside. Spread the semolina in the base of a large roasting tin.
- STEP 2
Scoop 1 heaped tsp of the ricotta mixture and form into a small ball using damp hands. Roll in the semolina until completely coated and leave in the tray. Repeat with the remaining mixture. Leave the gnudi to chill overnight, uncovered.
- STEP 3
Bring a large pan of salted water to the boil over a medium heat. Reduce to a simmer and gently lower in 10 gnudi using a slotted spoon. Cook in batches for 2-3 mins or until they rise to the surface. Scoop out and carefully transfer to a plate.
- STEP 4
Meanwhile, heat the butter in a large frying pan over a medium heat until gently foaming. Cook the asparagus for 3-4 mins until just tender. Gently add the gnudi and stir through, along with most of the mint and lemon zest. Season well with salt and pepper. To serve, sprinkle over the remaining mint, zest and extra parmesan
