Peas and ricotta are to be expected as are strawberries and cream. The trio however was a combination I hadn’t encountered until this plate, summer on a platter. Depending on the kind of ricotta you use, there’s an element of smokiness which together the acidity of the onions and the sweetness of the strawberries and peas makes for a symphony of flavours. I could write music to this dish.

Serves 1

Ingredients

1/2 cup of strawberries (halved and with tops removed)

1 cup of frozen peas

A few slices of red onions (about ¼ cup)

1 lime wedge squeezed 

1 tsp oregano 

2 tsp sea salt

1 tsp black pepper 

2 tsps fresh lemon juice (about ½ lemon), for peas

2 tsps fresh lemon juice, for onions

½ cup of lamb lettuce or watercress 

2 tbsp ricotta 

2 tbsp of good olive oil 

Directions 
Boil frozen peas in a pot of salted water for about 2 mins. Transfer boiled peas into a bowl of iced water for at least 2 mins. Remove peas from water, drain and set aside. 

In a bowl add peas, 2 tsps lemon juice, 1 tsp sea salt and stir until well incorporated. 

In a small bowl combine 1 tbsp of olive oil, oregano, black pepper, 1 tsp sea salt, onions, 2 tsps lemon juice and mix well. (this is best done in advance to make the onions less harsh)

On a plate spread the lamb lettuce over evenly. Arrange strawberries over lettuce and spoon over marinated peas. Arrange onion slices over the peas and strawberries and spoon over small scoops of ricotta.

Serve immediately.