Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Quick breakfast toasts with whipped lemon ricotta, strawberries, blueberries, pumpkin seeds, honey, and mint.
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Ingredients
knife, chopping board, mixing bowl, spoon, toaster
Method
Hull and slice the strawberries, rinse the blueberries, finely chop a small handful of mint leaves, and zest and juice half the lemon.
Beat the ricotta with the lemon zest, 1 teaspoon lemon juice, and half the honey until smooth and spoonable. Taste and add a little more lemon juice if it needs brightness.
Toast the sourdough bread until golden and firm enough to hold the topping. Let it cool for 1 minute so the ricotta stays creamy rather than melting into the toast.
Toss the sliced strawberries and blueberries with the chopped mint and 1 teaspoon honey so the fruit looks glossy but still fresh.
Spread the lemon ricotta over the toast, top with strawberries and blueberries, scatter with pumpkin seeds and mint, then drizzle over the remaining honey just before serving.
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