Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. For the crackers, combine the flour and salt in a large bowl. Make a well in the middle, then pour in 90ml tap water and the olive oil. Use a wooden spoon to stir until combined, then bring together into a ball of dough with your hands. Lightly flour your work surface, then briefly knead the dough until smooth.
2. Cut the dough in half, then put each between two sheets of baking paper. Very thinly roll out each piece of dough to a 1-2mm-thick rough rectangle. Sprinkle with the sea salt flakes and peppercorns, then lightly roll over again to secure the seasonings. Lightly brush with olive oil, then use a large sharp knife to cut each sheet of dough into 24 equal pieces (4 x 6 rows); there is no need to separate them at this stage. Slide the sheets onto 2 large baking sheets and bake for 12 minutes. Remove from the oven, separate the crackers and bake again for 10-12 minutes until crisp and golden. Leave to cool completely on the trays.
3. For the dip, bring a pan of salted water to the boil and prepare a bowl of iced water. Add the broad beans to the boiling water, return to the boil, then cook for 2 minutes until just tender. Remove with a slotted spoon and refresh in the iced water. Boil the peas in the same way, then drain and run under cold water. Remove the broad beans from their inner skins to reveal the bright insides.
4. Put the broad beans and peas in a food processor with the ricotta, salt, olive oil and lime zest and juice. Reserve a few small mint leaves to serve, then add the rest to the pea mixture. Whizz until smooth but still slightly textured. Transfer to a wide serving bowl, drizzle with a little extra olive oil and scatter with the reserved mint leaves. Serve with the crackers for dunking – any leftover crackers can be stored in an airtight container for up to 10 days.