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  • Inside Out

    ONE-PLATE WONDERS

    Jun 09, 2021 5 minutes
    WORDS ANNA JONES
    PHOTOGRAPHY
    ISSY CROKER

    peas, salted lemon & sticky dates

    SERVES 4

    1 unwaxed lemon
    400g freshly podded peas
    (about 1kg in their pods) or frozen peas
    2 tablespoons extra-virgin olive oil, plus more for finishing
    250g ricotta or vegan ricotta-style cheese (I like the Tofutti brand) 8 dates olive oil, for frying
    4 large handfuls of pea shoots or other delicate salad leaves

    TO SERVE

    4 slices of sourdough
    1 clove of garlic, cut in half

    1 Put a pan of water on to boil. Cut the lemon in half and put half to one side. Quarter the remaining half, picking out any big pips. Rest the flat side of each quarter on a chopping board and slice the lemon, peel and all, as thinly as you can. Put it into a bowl with a good pinch of salt and mix well to make your own quick preserved lemon.

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