PEA, RICOTTA AND WATERCRESS SALAD

Sweet fresh peas and peppery watercress work harmoniously together and will also accompany the ham beautifully.

Serves4

1-2 bunch watercress, stemmed

½ celery heart (found inside the celery)

2 cups fresh peas, podded

1 small red onion, sliced into thin rounds

Pinch sugar

Lemon, juice only

100g fresh ricotta

Drizzle extra virgin grapeseed or olive oil

Sea salt and freshly ground black pepper

Method

Begin by quickly pickling the red onion as this will soften the texture and remove the strong onion flavour. Add the onion to a small bowl along with the sugar, salt and a little lemon juice, toss to combine and allow to sit for at least 5 minutes. When ready to use, squeeze out excess liquid and discard.

In a salad bowl, combine the watercress any light coloured celery leaves. Finely slice the celery heart, add the cooled peas and onion. Season with a little sea salt and drizzle 1 tablespoon of oil. Toss to combine and place on platter.

Place teaspoon blobs of ricotta over the salad and lightly combine.

Remember to only dress the salad when you are about to eat it as the watercress will go limp.