michelle picker cooks

This lovely fresh starter or salad comes from Where the Heart Is by Karen Martini.

Blanch ⅔ of a cup of frozen peas in lightly salted boiling water for 15-20 seconds. Drain, then drizzle with a little good quality olive oil and season with salt and freshly ground black pepper to taste. Cut I large fennel bulb in half, reserving the green tops and slice very finely. In a large bowl combine the sliced fennel, peas, 5-6 sprigs of torn mint leaves and the fennel tops. In a small bowl whisk 4 tablespoons of lemon juice and ½ a cup of olive oil. Pour over fennel mixture and toss to combine. To serve, distribute 300g of fresh ricotta evenly onto a platter or individual plates and spoon on the fennel salad. Season generously and serve.