Summer Pea Salad

by Agatha Bolla
Summer Pea Salad


4 cups of Peas
2 cups of almond meal
2 eggs
3 tablespoons ricotta
1 handful of mint
3 tablespoon of natural yogurt
1 tablespoon of tahini
1 bag of rocket
1 punnet of cherry tomatoes
Juice of 1 lemon
Salt & Pepper


Fritters: 1. Blend the Peas and mint in a hand blender until a puree 2. Add the eggs and the almond meal and mix 3.Finally, add the ricotta to the mix and season with S&P 4.Once you have your mix, place coconut oil in a hot pan and using a tablespoon place the mixture in the pan to form mini fritters. 5.Allow the fritters to cook on one side for at least 1 minute, otherwise, the mix will disintegrate. 6.Using a spatula flip, your fritter should be golden brown and cook on the other side for 30 secs -1 minute.

Dressing: 1. Mix the yogurt & tahini and add the juice of the lemon mix thoroughly until the tahini has dissolved all the way through 2. Assemble the salad, with your rocket & cherry tomatoes at the base. Place your fritters on top and add a dollop of your dressing. Add extra lemon and S&P to your liking.

We've been having a down farm veg box for almost a year, we have never been disappointed. You can almost feel the love and care these plants have been given. They're full of vitality. Real food, grown with love for the land by real people.

— Nick and Jo

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