zoom Warm pea and spinach salad with ricotta

    Save to your scrapbook

    Warm pea and spinach salad with ricotta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note

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


    Average user rating

    5 stars