Sugarnaps with whipped ricotta and mint
This is a gorgeous little dish to have on a table for a summery lunch or picnic. It also works great as a refreshing, crunchy starter dish
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
Ingredients
400g sugarsnap peas, strings removed
250g good quality ricotta
Bunch of spring onions, greens removed, whites very thinly sliced
2 tablespoons of olive oil
Juice of ½ lemon
Bunch of mint leaves, torn or shredded
Sea salt and freshly-cracked black pepper
Method
Pulse the ricotta in a food processor with a small pinch of salt, until very smooth.
Add the sugarsnaps to a pot of salted boiling water for just 1 minute. Drain and refresh with cold water. Pat dry and toss together in a bowl with the spring onions, olive oil, and lemon juice, and a small pinch of sea salt.
Arrange on a serving plate or split between individual bowls with a good dollop of the whipped ricotta and a generous scattering of mint leaves.
