90g fresh or frozen peas
150ml extra virgin olive oil
sea salt and cracked black pepper
1 large fennel bulb, trimmed, halved and green tops reserved
5-6 sprigs mint leaves, torn
4 tbsp lemon juice
300g ricotta
Blanch peas in lightly salted boiling water. Drizzle with a little olive oil and season to taste. Slice fennel very finely and place in a bowl with mint and fennel sprigs. Whisk lemon juice and remaining oil and add to fennel mixture. Toss to combing. To servce, divide ricotta evently between each salad and season generously.
Serves 4.
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