Sugar Snap Salad

Ingredients for Sugar Snap Salad

• 675g sugar snap peas, trimmed, stringed, cut in half on diagonal

• Kosher salt

• 45ml extra-virgin olive oil

• 1 tablespoon (or more) fresh lemon juice

• 1 teaspoon white wine vinegar

• 1/2 teaspoons sumac plus more for garnish

• 1 bunch radishes (about 170g ), trimmed, thinly sliced

• 110g ricotta salata or feta, crumbled

• Freshly ground black pepper

• 2 tablespoons coarsely chopped fresh mint

• Ingredient info: Ricotta salata is a salted,aged ricotta cheese, available at better supermarkets and at specialty foods stores and Italian markets.

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoons sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD: Can be made 1 day ahead. Cover dressing and salad separately and chill.

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.