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