Ingredients
Method
1.Boil, steam or microwave frozen peas until tender; refresh under cold water. Combine ricotta, pecorino and flour in a medium bowl; season.
2.Roll level teaspoons of ricotta mixture into balls; press into 4cm discs. Heat olive oil in a large non-stick frying pan over medium heat; cook ricotta fritters, in two batches, for 1 minute each side or until golden. Drain on paper towel.
3.Whisk lemon juice and olive oil in a small bowl; season to taste. Combine pear with peas, rocket, mint and pecorino and half the fritters; add dressing, toss to combine.
4.Serve topped with remaining fritters.
