Recipe for the week of January 1 - 7, 2024

Charred sugar snaps, whipped ricotta, mint and caper salsa

INGREDIENTS:

  • 2 cups of sugar snap peas

  • 1 cup of ricotta

  • Zest of one lemon

  • 1 garlic clove, finely grated

  • Good pinch of sea salt

For the salsa:

  • Handful of mint, leaves

  • Handful parsley or coriander, leaves

  • 1 tbsp capers, rinsed

  • 1 clove garlic, grated

  • Juice of ½ lemon

  • Good pinch of salt

  • Olive oil

INSTRUCTIONS:

  1. Combine the ricotta, lemon zest, garlic and salt in a bowl. Set aside.

  2. Chop the mint and parsley leaves (as fine or rough as is your preference). Finely chop the capers. Add the herbs and capers to a bowl with the garlic, lemon juice and salt and add enough olive oil to achieve a spoonable consistency.

  3. Place a clean, dry frying pan over a medium to high heat. Add the sugar snaps and cook for about 3-4 mins either side until they have black char marks. Transfer to a bowl and season lightly with olive oil and sea salt.

  4. Spread the ricotta onto a serving plate, top with the sugar snaps and spoon over the salsa.

Enjoy!

Jim Tinsky