Recipe, photography and introduction by Harriet Davidson
1 cup ricotta
1/4 cup mint
2 large garlic cloves
1/2 cup frozen peas
1/2 cup olive oil
Juice of quarter of a lemon
Salt and pepper
2 tbsp cooked peas
Place peas in a bowl and pour over boiling water. Cover for three minutes before draining.
For the dip, place all ingredients in a blender and blitz to combine, slowly adding the olive oil with the motor running, until smooth. Taste and season with salt and pepper.
To serve, place dip in Styleware bowl, top with extra peas and mint.
Serve with fresh bread or crudités.
Store and transport in our Extra Small Styleware bowl.
Other serving-ware shown:
Striped linen napkin – INBED