Radish, Sugar Snap Pea and Ricotta Salad

Serves: 4
PREP: 10 minutes

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INGREDIENTS:

  • 200g radish, sliced
  • 200g sugar snap peas, halved
  • 125g ricotta
  • ½ bunch mint, chopped
  • 1 clove garlic, crushed
  • Salt & Pepper
  • Juice of half a lemon
  • 2 tbsp olive oil

Method:

  1. Toss together the radishes and sugar snap peas, top with the ricotta in small spoonfuls and sprinkle over the mint.
  2. Combine the garlic, seasoning, lemon juice and oil to make a dressing.  Drizzle over the salad and serve.