Chicken and spring green flatbreads

Method

1. Heat the grill to medium. Put the flatbreads on a baking tray and grill for 3-4 minutes. Set aside, leaving the grill on.
2. Put the broad beans in a food processor with the lemon juice, mint leaves and salt and pepper to taste. Whizz to form a chunky paste – add a splash of cold water if needed. (Or mash to a coarse paste in a bowl or in a pestle and mortar.)
3. Spread the broad bean purée over the flatbreads, then arrange the spring onions on top, scatter over the shredded chicken and dot over the ricotta. Drizzle with oil and grill for 8-10 minutes until the spring onions are starting to char. Transfer to a board, scatter with a few mint leaves to garnish and eat straightaway.