Alexandra Dudley’s simple summer sharer
“It’s often the simplest ingredient combinations that turn out to be the best,” says food writer Alexandra Dudley. “I love the sweet crunch of a sugar snap pea, dipped into a silky mayonnaise. These are a slightly elevated version with the peas having a quick toss and turn on a hot grill. I often make them as part of a medley of sharing bits with some nice bread for scooping up the ricotta.
Grilled sugar snap peas with lemony ricotta
Takes: 15 minutes. Serves: 4-6
Ingredients (serves 1)
- 250g tub of ricotta
- ½ garlic clove, finely grated
- Coarse sea salt
- 1 unwaxed lemon
- 400g sugar snap peas
- Olive oil
Method
- Combine the ricotta, garlic and some sea salt in a bowl. Grate in most of the zest of the lemon, reserving some for serving. Set aside.
- Toss the sugar snap peas in a glug of olive oil and a good pinch of sea salt.
- Heat a griddle pan over a high heat until hot, then cook the peas in a single layer for about 3–4 minutes on each side until they have black char marks. You may need to work in two batches. Cut the zested lemon in half and add it to the griddle pan, cut side down, then cook it for a couple of minutes until it gains some colour.
- Spread the lemon ricotta onto a serving plate, then top with the sugar snaps and the charred lemon halves for squeezing over. Finish with the reserved lemon zest.
Recipe from: Cooking Made Simple, by Alexandra Dudley (Penguin)
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