Rocket, pear & ricotta fritter salad

An exotic rocket, pear & ricotta fritter salad that is packed to the brim with delicious flavours and textures.

  • 30 mins cooking
  • Serves 4
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Rocket, pear & ricotta fritter salad
  • 3/4 cup frozen peas
  • 200 gram ricotta
  • 1/4 cup finely grated pecorino
  • 1/4 cup self-raising flour
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 pear, thinly sliced
  • 125 gram rocket
  • 1/4 cup tightly packed small fresh mint leaves
  • 1/4 cup shaved pecorino


Rocket, pear & ricotta fritter salad
  • 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.