Baby Peas, Ricotta and Spring Onion Salad - River Cottage
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 500g very fresh baby peas or frozen petits pois
- 2 tablespoons rapeseed or olive oil
- 10–12 spring onions, trimmed and sliced on the diagonal
- 200g ricotta or other soft, fresh cheese
- 1 teaspoon chopped thyme (optional)
- For the dressing:
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive or rapeseed oil
- Sea salt and freshly ground black pepper
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