RAW PEAS & PEC­ORA CURDS

delicious - - ENTERTAINING. -

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.

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