Grilled peach, herb ricotta, peas, lemon and honey
|200 g||Ricotta cheese, fresh and firm|
|2||Peaches, peeled and cut into wedges|
|1 handful||Flat leaf (Italian) parsley, chopped|
|1 handful||Dill, chopped|
|1 Tbsp||Wholegrain mustard|
|2 cups||Fresh peas, podded|
|1 serving||Salt & freshly ground pepper|
|4 slices||Sourdough bread, toasted|
|4 Tbsp||Runny honey|
1. Cut the peaches into wedges, toss into a mixing bowl and coat with olive oil. Place on to a preheated grill plate and lightly char the surface.
2. In a mixing bowl, fold together the ricotta, herbs, lemon zest and mustard. Season with salt.
3. Blanch the peas in salted water, drain and toss in a mixing bowl with the vinaigrette. Season.
4. Place the warm sourdough on a plate, spoon on the ricotta, scatter over the peas and drizzle with the runny honey.