60ml olive oil
Juice of 1 lemon
Salt & black pepper
600g broad beans
20g mint leaves, (small bunch) finely shredded
250g ricotta cheese
First prepare the beans.Remove the beans from their outer pod. Bring a small pan of water to the boil and add the beans Cook for 3-5 minutes, depending on size, then drain and immerse in ice cold water.If the beans are very young with thin skins then no need to peel but if the skin is anyway thick or rough then it is worth peeling them. Peel the thick grey-green skin off the bean. Discard the skins and set the bright green beans aside.
Bring a pan of salted water to the boil and ad the orzo. Cook for five to seven minutes or until al dente. Drain and dress with the olive oil and lemon juice. Season well with salt and pepper. If you are using feta cheese then be cautious with the seasoning as it may become too salty.
Add the broad beans and mint leaves. Stir carefully until it is just mixed. Dot the ricotta over the top of the salad and serve at room temperature.