Grilled peach, herb ricotta, peas, lemon and honey
( SERVES 4 )
20/12/2010
Ingredients
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| 2 | Peaches, peeled and cut into wedges |
| 200 g | Ricotta cheese, fresh and firm |
| 1 handful | Flat leaf parsley, chopped |
| 1 handful | Dill, chopped |
| ½ | Lemon, zested |
| 1 tbsp | Wholegrain mustard |
| 2 cups | Fresh peas, podded |
| ¼ cup | Vinaigrette |
| 1 serving | Salt & freshly ground pepper |
| 4 slices | Sourdough bread, toasted |
| 4 tbsp | Runny honey |
Directions
1. Cut the peaches into wedges, toss into a mixing bowl and coat with olive oil. Place on to a preheated grill plate and lightly char the surface.
2. In a mixing bowl, fold together the ricotta, herbs, lemon zest and mustard. Season with salt.
3. Blanch the peas in salted water, drain and toss in a mixing bowl with the vinaigrette. Season.
4. Place the warm sourdough on a plate, spoon on the ricotta, scatter over the peas and drizzle with the runny honey.
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