Radish, peas & ricotta

Radish, peas & ricotta

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
1 quantity Simple vinaigrette
1 tablespoon hazelnut oil
250g radishes, cut into fine strips, ideally with a mandoline
60g pea shoots
1 handful raw peas
1 lemon, juiced, to taste
salt
pepper
200g ricotta, thinly sliced or crumbled

Method

  1. Combine the vinaigrette and hazelnut oil. Arrange the radishes, pea shoots and peas in a dish. Add the vinaigrette. Season with salt and pepper, and add lemon juice to taste. Sprinkle with ricotta and serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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