Creamy Ricotta & Pea Toasts

Meanwhile, bring a small pot of water to a boil with a large pinch of salt. Add the edamame to the boiling water and cook until bright green and heated through, 1-2 minutes. Remove the edamame with a slotted spoon and run under cold water to cool. Drain and set aside. Repeat the same process with the peas and set aside separately.

Thinly slice half of the shallot and mince the remaining half. Tear the basil leaves. Halve, pit and peel the avocado, then thinly slice. Zest and halve the lemon.

Make the ricotta mixture: use a fork to mash the peas, half the ricotta, lemon zest, minced shallot and 1/2 tablespoon olive oil until smooth. You'll need to use some elbow grease here! Season mixture with salt and pepper. HINT: If you have a food processor, add everything to the bowl and pulse until smooth.

Toss arugula with the edamame, sliced shallot, avocado, and basil. Top with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt.

Spread the toasts with the ricotta mixture. Drizzle with 1/2 tablespoon olive oil and sprinkle with a pinch of salt.