Roasted Broadbeans with Buffalo Ricotta

By Aplenty

We dropped by the Aplenty kitchen to see catering aficionado Michaela Johansson in action! She put together this beautiful array of plates including roasted broad beans and Buffalo Ricotta garnished with soft herbs, green chilli and olive oil. Gather some friends, pop some bubbly and enjoy with fresh focaccia.


Serves 4-6


  • 500g Buffalo Ricotta
  • 1 bunch Broad beans 10-15 broad beans
  • Alto Robust EVOO
  • Sea Salt
  • 1 Green Chilli finely sliced & seeds removed
  • 2 stems Fresh Dill fronds
  • 2 stems Fresh Mint
  • Meyer Lemon
  • Focaccia



First prepare the roasted broad beans. Preheat your oven to 220°C on the fan bake setting and lay the broad beans on a lined roasting tray. Drizzle generously with olive oil and sea salt. Toss and coat well. Roast for 10-15 minutes, or until softened and the pods are well coloured.

Next prepare the ricotta. Scoop the ricotta onto a serving plate and use the back of a spoon to spread the ricotta, intentionally creating some peaks and troughs that will help catch the herbs and olive oil. Arrange the dill, mint, green chilli over the top, and finely grate some lemon zest.

Drizzle the ricotta with olive oil and a good sprinkle of salt and dig in with friends and family. Slice up some fresh focaccia and assemble a table with the ricotta plate and platter of roasted broad beans. Treat the broad bean like edamame, getting all that oily salty goodness from the outside and eating the beans on top of the ricotta and focaccia.