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Green pea salad with ricotta and prosciutto
Serves 2 Starters and mains
Ingredients
- 140g frozen peas
- 100g sugar snap peas, trimmed
- 10 mint leaves, thinly sliced
- 2tsp red wine vinegar
- 2tbsp extra virgin olive oil
- 1 small head of radicchio, cut into thin wedges
- 6 slices prosciutto, halved
- 115g fresh full-fat ricotta cheese
- 1tbsp pine nuts, toasted
Method
Bring a large saucepan of salted water to the boil. Add the peas and cook for 3 minutes, then add the sugar snap peas and cook for a further 3 minutes.
Meanwhile, put the mint, vinegar and olive oil in a bowl and season with salt and pepper. Drain the cooked peas and put them in the bowl with the mint and dressing. Stir to coat the peas.
Arrange the radicchio wedges in the base of two large shallow serving bowls. Top with the prosciutto, ricotta and dressed peas, then sprinkle with the pine nuts.
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