Purple Snow Pea, Mint and Ricotta Salad Recipe | Abel & Cole
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Purple Snow Pea, Mint and Ricotta Salad
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Prep: 15 mins
Cook: 0 mins
Crisp and crunchy layers of summer veg and spoonfuls of cooling ricotta make this salad just the thing for warm summer days.
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324 kcal
(per portion)
Ingredients you'll need
  • 1 fennel bulb
  • 200g purple snow peas
  • 250g ricotta
  • 1 lemon
  • A large handful of mint, leaves only
  • 1 chilli
  • 1 garlic clove
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Use a mandoline or a sharp knife to finely shave the fennel into thin slices. Slice the purple snow peas in half lengthways. Toss the fennel and snow peas in a mixing bowl.

  • 2.

    Pop the ricotta in a separate bowl. Grate in the zest from the lemon. Finely chop a quarter of the mint leaves. Finely chop the chilli and the garlic clove. Add them all to the ricotta. Beat everything together with a wooden spoon till well incorporated.

  • 3.

    Squeeze the lemon juice into a separate bowl. Whisk in 1 tbsp olive oil and a good pinch of salt and pepper to make a dressing. Pick the remaining mint leaves off their stems. Finely slice any large leaves.

  • 4.

    Layer the fennel, purple snow peas and mint leaves on each plate, adding generous spoonfuls of the flavoured ricotta to each layer. Spoon over the lemon dressing and serve.

  • 5.

  • 6.

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