zoom Warm pea and spinach salad with ricotta

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    Warm pea and spinach salad with ricotta

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    Warm pea and spinach salad with ricotta

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes

    Serves: 6 as a side


    3 tbsp olive oil, plus extra to drizzle
    1 tbsp white wine vinegar
    1 tbsp lemon juice
    2 tsp honey
    1 tsp dijon mustard
    1 garlic clove, crushed
    ½ x 115g bag baby spinach leaves
    1 fennel bulb, very finely sliced
    500g peas (podded), fresh or frozen
    4 radishes, finely sliced
    150g ricotta
    ¼ tsp chilli flakes
    handful basil leaves
    handful flat leaf parsley


    1. Put the oil, vinegar, lemon juice, honey, mustard and garlic in a bowl, season and whisk until combined. Add the spinach and fennel and toss gently to combine.

    2. Meanwhile, cook the peas in boiling salted water until tender – about 3-4 minutes. Drain and add to the bowl. Toss gently until the spinach begins to wilt. Arrange on a serving platter. Sprinkle over the radishes and dot with spoonfuls of ricotta. Scatter over the chilli flakes and herbs, then finish with a drizzle of olive oil.

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    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue


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