Pea and ricotta salad

Pea and ricotta salad

A perfect spring salad - I found the recipe in a Coles monthly magazine.

https://www.coles.com.au/recipes-inspiration/recipes/mixed-pea-and-ricotta-salad

Ingredients

• 150g sugar snap peas, trimmed
• 4 radishes, thinly sliced
• 1 cup (120g) frozen peas, thawed
• 1 Lebanese cucumber, peeled into ribbons
• 3 mint sprigs, coarsely chopped
• 1 tbs olive oil
• 1/2 lemon, juiced
• 2 tsp sea salt flakes

Whipped ricotta

• 375g tub Coles Smooth Ricotta
• 1 lemon, rind finely grated
• 2 tsp salt
• 1/4 cup (60ml) olive oil

Method

1. Step 1

   To make the whipped ricotta, use an electric mixer to beat the ricotta, lemon rind and salt in a bowl until smooth. Beating constantly, add the oil in a thin, steady stream and beat for 3-4 mins or until mixture is pale and creamy.

2. Step 2

   Cook the sugar snap peas in a small saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain well.

3. Step 3

   Place the radish in a bowl of iced water and set aside for 2 mins. Drain.

4. Step 4

   Place the peas in a heatproof bowl. Cover with boiling water and set aside for 2 mins or until heated through. Drain well.

5. Step 5

   Spread 1/2 cup (120g) whipped ricotta over a large serving platter (use the remaining ricotta to make Whipped Ricotta Toasts). Arrange the cucumber over the ricotta. Top with the combined peas, radish and mint. Drizzle with olive oil and lemon juice. Sprinkle with sea salt flakes to serve.
   
   Place the radish in a bowl of iced water and set aside for 2 mins. Drain.
   
   Spread 1/2 cup (120g) whipped ricotta over a large serving platter (use the remaining ricotta to make Whipped Ricotta Toasts). Arrange the cucumber over the ricotta. Top with the combined peas, radish and mint. Drizzle with olive oil and lemon juice. Sprinkle with sea salt flakes to serve.