Sugar Snap Pea, Peas and Ricotta Salad

Serves- 6
Ingredients- 9
Cooking Time- 15 minutes
Skill Level- Easy


  • ½ cup of my whipped ricotta mixture from whipped ricotta toasts recipe
  • 1 bag of sugar snap peas, ends cut off
  • 1 cup of frozen peas, defrosted
  • 4 radish, finely sliced
  • 1 cucumber, finely sliced or cut into ribbons with a peeler
  • 3 sprigs of mint, roughly chopped
  • Juice of half a lemon
  • 2 teaspoons of salt
  • 1 tablespoon of olive oil


  1. Blanch the sugar snap peas in salted boiling water for 2 minutes or until bright green. Transfer into a bowl of ice water to quickly cool and then set aside.
  2. Use a mandoline to finely slice the radish and place into a bowl of salted water in the fridge if slicing ahead of time. Drain on a paper towel before using.
  3. Spread the whipped ricotta on the base of a large platter.
  4. Using a peeler, peel ribbons of cucumber and drape onto the ricotta.
  5. Sprinkle over your peas.
  6. Arrange the sugar snap peas on top.
  7. Sprinkle over the radish.
  8. Sprinkle over the mint.
  9. Drizzle over the olive oil and sprinkle over the salt and chopped mint.
  10. Finally drizzle over the lemon juice and serve immediately.

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