Radish, fennel and ricotta salad
Author: Anna
Method
- Thinly slice about 6 radishes and a bulb of fennel using a mandolin (or good knife skills).
- Place them in a bowl and add a handful of roughly chopped mint leaves, you can also add some spicy radish leaves if you have them.
- Then add a pinch of salt, pepper, a glug of olive oil, the juice of half a lemon and gently turn the salad to cover everything.
- Place on a plate and crumble about 200g of ricotta over the top of everything.
- Delicious spicy radishes, with fresh mint, fennel and lemon, and creamy cheese.
