RAW PEAS & PECORA CURDS
SERVES 4-6 AS A SIDE
500g fresh podded peas (substitute
blanched, refreshed frozen peas) 250g Pecora Dairy curds (sheep’s curd – substitute sheep or goat’s milk ricotta, from health food shops), crumbled 1/2 bunch mint, leaves picked 1 bunch flat-leaf parsley, leaves picked, finely chopped 1/2 cup (125ml) extra virgin olive oil 1/4 cup (60ml) red wine vinegar Edible flowers (from gourmet food
shops – optional), to serve
Place peas in a serving bowl and top with curds and mint. Whisk parsley, oil and vinegar in a bowl with 1/2 tsp salt flakes. Drizzle over salad and scatter with edible flowers, if using, just before serving.