Chef's Recipes

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.

By Dave Verheul
  • 20 mins preparation
  • 5 mins cooking
  • Serves 10
  • Print


  • 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


  • 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.
  • undefined: Dave Verheul