Summer Pea Salad

by Agatha Bolla
Summer Pea Salad


4 cups of Peas
2 cups of almond meal
2 eggs
3 tablespoons ricotta
1 handful of mint
3 tablespoon of natural yogurt
1 tablespoon of tahini
1 bag of rocket
1 punnet of cherry tomatoes
Juice of 1 lemon
Salt & Pepper


Fritters: 1. Blend the Peas and mint in a hand blender until a puree 2. Add the eggs and the almond meal and mix 3.Finally, add the ricotta to the mix and season with S&P 4.Once you have your mix, place coconut oil in a hot pan and using a tablespoon place the mixture in the pan to form mini fritters. 5.Allow the fritters to cook on one side for at least 1 minute, otherwise, the mix will disintegrate. 6.Using a spatula flip, your fritter should be golden brown and cook on the other side for 30 secs -1 minute.

Dressing: 1. Mix the yogurt & tahini and add the juice of the lemon mix thoroughly until the tahini has dissolved all the way through 2. Assemble the salad, with your rocket & cherry tomatoes at the base. Place your fritters on top and add a dollop of your dressing. Add extra lemon and S&P to your liking.

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.