To serve two, or four as a starter
100g fresh sugar snap peas
20g fresh green peas
15g grated fresh horseradish (or 1 tsp from the jar)
30ml ricotta whey water (if available)
30g olive oil
half a lemon, juice and grated zest
sea salt and black pepper to season
150g sourdough focaccia (see separate recipe)
80g fresh ricotta cheese (see separate recipe)
Bring a medium sized pot of water to a boil. Generously season with sea salt. Blanch the sugar snap and green peas for a few seconds, remove and shock them in ice water.
Dry the peas with a kitchen towel. With a knife, slice the sugar snap peas into juliennes.
In a bowl, whisk together the horseradish, olive oil, whey water and lemon juice. Season with sea salt and freshly ground black pepper. Combine with the sugar snap and green peas.
Cut the sourdough focaccia into slices, toast them lightly. Spread a layer of ricotta on the focaccia, add some sugar snap pea salad and sprinkle olive oil, grated lemon zest and fleur de sel or coarse sea salt on top.
Make sure to collect the whey water when making your homemade ricotta. If you use store bought ricotta that doesn’t come with whey water, you can make the dressing without.
The delicate texture of fleur de sel makes it a great finishing salt. Alternatively, use coarse or flaky sea salt.
All recipes in this series:
- Sourdough Starter
- Sourdough Focaccia
- Homemade Ricotta Cheese
- Sugar Snap Pea Salad, Whey & Ricotta on Toasted Focaccia
Starter Lab, is a humble bakery specialising in wholesome, naturally leavened breads and pastries. The popular bakery first opened in Canggu, Bali in 2016 before spreading its craft of bread making to Singapore in 2019.