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Warm pea and spinach salad with ricotta
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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
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.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.