150²µ/5Β½΄Η³ϊ kale leaves, finely shredded
1 tbsp lemon zest (approx. 1 lemon)
4 lemon wedges
2 tbsp chopped fresh mint
1 small bunch watercress
sea salt and black pepper
50²µ/1ΒΎ΄Η³ϊ chia seeds
2 tbsp extra virgin olive oil
3 free-range eggs
240g/8Β½oz fresh ricotta
120g/4ΒΌoz frozen peas, thawed and crushed