Spinach, Pea & Ricotta Salad

2 cups fresh peas

4 handfuls of baby spinach leaves, washed

¼ cup mint leaves

250g Mungalli Creek biodynamic ricotta

DRESSING

1 tsp Eden organic Stone Ground Brown mustard

1 tsp lemon zest

2 tbsp lemon juice

3 tbsp extra virgin olive oil

Bring small pot of water to the boil, tip in peas and blanch for 30 seconds.

Plunge peas in iced water, drain and set aside.

Combine dressing ingredients.

 In a large bowl, combine peas, spinach and mint and dressing, toss well.

Season to taste with salt and pepper.