Side

Raw peas and pecora curds

Name: Raw peas and pecora curds
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 500g fresh podded peas (substitute blanched, refreshed frozen peas); 250g Pecora Dairy sheep's curd (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

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by delicious. team

delicious. team

Sep 04, 2001

This recipe makes a wonderful addition to any dinner party. Recipe by chef James Viles of Biota.

500g fresh podded peas (substitute blanched, refreshed frozen peas)
250g Pecora Dairy sheep's curd (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

Method

1.

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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