Peas on toast, Khmer Roots
Ingredients
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Peas
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Chopped mint
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Ricotta
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Lemon zest
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Olive oil
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Sourdough bread
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Black Kampot Pepper
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Khmer Roots Sauce
Blanch the peas and leave to cool.
Toast a slice of bread. Season the ricotta with salt and Kampot Black Pepper in a bowl. Add lemon zest and juice and mix. Spread the ricotta on the slice of bread. Garnish with peas, mint, lemon zest, a drizzle of olive oil, salt, pepper and Khmer Roots Sauce.
