Pea, Ricotta & Preserved Lemon Dip with Za'atar Flatbreads

The ultimate spring starter: fluffy flavoursome flatbreads and a dip that brings the best out of the humble pea!

You can make this dip to add to a salad, serve as a starter or with drinks it is sure to be a crowd pleasure. Sweet, creamy and zesty, it is the essence of spring.

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Ingredients (serves 4):

Pea & Ricotta Dip:

• 180g peas

• 250g ricotta

• 20g preserved lemon rind

• 1 Tbs EVOO

• Extra preserved lemon for topping

• S&P

Za'atar Flatbreads:

• 220g plain flour

• 4g fine sea salt

• 1 Tbs EVOO

• 1 Tbs Za'atar + extra for topping

• 1 tsp honey (or agave)

• 4g dried yeast

• 150mL lukewarm water

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Method:

To make the flatbreads:

1. Warm the water in a microwave for 20 seconds, it should be tepid i.e. around body temperature and not any warmer. You should feel comfortable putting your little finger in it. If it's too hot, mix with a bit of cold water. (best to be on the safer colder side than too hot)

2. Add the honey and yeast to the water and stir then leave to the side for 5 mins.

3. Put the flour, salt and za'atar in a large mixing bowl and stir to combine until the spices are evenly distributed.

4. add the EVOO then pour in the water/yeast mixture.

5. Combine the mix then transfer onto a floured worktop and knead for at least 5-10 minutes. If it gets too sticky, add a bit more flour. The dough should become smooth and bouncy. It's ready once an indent made with a finger bounces back and doesn't leave a mark.

6. Leave to prove in a warm place for 1 hour until it has doubled in size.

7. Punch the dough to remove the air and knead it for 30 seconds. Divide into 4 and roll into balls, then cover with a wet tea towel while you warm up a frying pan on medium-high heat.

8. Dust the worktop and roll out each ball into 1cm thick circles. Once the pan is hot, cook the flatbreads 1 or 2 at a time depending on the size of the pan. They should take 5 minutes on each side, they are ready when they have doubled in thickness and browned on both sides. Leave to cool on a wire rack and finish them off with a drizzle of EVOO and pinch of Za'atar while they're hot.

Pea & Ricotta Dip:

1. I tend to use frozen peas unless I have access to very fresh peas. If using frozen, leave them to thaw or cover in water and cook for 30 secs in the microwave. If using fresh, blanch them for 1 minute in salted boiling water then drain and rinse with cold water.

2. Put all the ingredients in a food processor and blend until smooth.

3. Adjust seasoning if required.

4. Serve in a dish with a final drizzle of EVOO and some thinly sliced preserved lemon rind.

5. Bon appétit!

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More about this recipe:

If you don't have preserved lemons, use the juice of 1 lemon instead. A bit of mint would also go very nicely in this pea dip.

You can swap the za'atar for 1 Tbs of dried oregano and 1 tsp of cumin if you can't find any, then finish them off with a sprinkle of sesame seeds.

This dip makes a great alternative to avocado on toast too!

This flatbread recipe also works with other spice mixes so feel free to make it your own.

Peas are a good source of protein, fibre and vitamins such as biotin, folate, B1, K and C which are good for brain function, healing wounds, transforming food into energy, bone and cell health. They also support a happy lifestyle as they contain:

• Good source of folate - not having enough folate increases the chance of feeling depressed.

• Vitamin C - involved in converting dopamine to noradrenaline - low amounts of noradrenaline are associated with depression.

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