Name: Sugar snap, lime, ricotta and fines herbes salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: 500 gm sugar snap peas, trimmed, string removed; 300 gm (1 1⁄4 cups) soft fresh ricotta; 20 gm (1⁄4 cup) finely grated parmesan; 1 ½ tbsp finely chopped tarragon; 2 tbsp finely chopped chervil; 2 tbsp finely chopped chives; 2 tbsp finely chopped flat-leaf parsley; finely grated rind and juice of 1 lime; 60 ml (1⁄4 cup) olive oil, to taste

Sugar snap, lime, ricotta and fines herbes salad

"The bulk of this dish can be prepped ahead of time, and who doesn't love sugar snaps?" says Dave Verheul.

Serves 10

Prep

20M

Cook

Total

25M

Ingredients

500 gm sugar snap peas, trimmed, string removed

300 gm (1 1⁄4 cups) soft fresh ricotta

20 gm (1⁄4 cup) finely grated parmesan

1 ½ tbsp finely chopped tarragon

2 tbsp finely chopped chervil

2 tbsp finely chopped chives

2 tbsp finely chopped flat-leaf parsley

finely grated rind and juice of 1 lime

60 ml (1⁄4 cup) olive oil, to taste

Method

1.Blanch sugar snap peas in a large saucepan of salted boiling water until bright green (30 seconds to 1 minute). Drain, and refresh in iced water. When cool, remove and drain well. Combine ricotta and parmesan in a bowl and season to taste with sea salt. If ricotta is very dry, add a little milk – you’re looking for a creamy consistency.

2.Combine sugar snap peas, herbs, lime rind and juice and olive oil in a bowl, season to taste and toss together. Spread ricotta mixture onto a couple of plates or a platter, top with salad and serve.

Dave Verheul

Recipe / styling by Lisa Featherby

Ingredients

Method

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