Sugar Snap Pea Salad with Pine Nut-Kasha Granola & Ricotta

Put together dinner Mode
(Support display camouflage unsleeping)

Ingredients

Granola

• 2 1/4 cups rolled oats

• 2/3 cup kasha (roasted buckwheat groats)

• 1/2 cup flaxseeds

• 1/2 cup pine nuts

• 1/3 cup extra-virgin olive oil

• 1/3 cup pure maple syrup

• 1/4 cup contemporary orange juice

• 2 teaspoons kosher salt

• 1 1/2 teaspoons sugar

Salad

• 1 pound sugar snap peas

• 1 1/2 tablespoons contemporary lemon juice

• 1 1/2 tablespoons extra-virgin olive oil, plus extra for drizzling

• Maldon sea salt

• Kosher salt

• Freshly floor pepper

• 1 pound contemporary ricotta cheese

• Chopped mint, for garnish

originate the granola

1. Preheat the oven to 325° and line a rimmed baking sheet with parchment paper. In a huge bowl, toss the oats with the kasha, flaxseeds and pine nuts. Add the final granola factors and toss until thoroughly coated, then spread on the ready baking sheet.

2. Bake the granola in the middle of the oven for 30 to 35 minutes, stirring each 10 minutes, until golden and on the subject of dry. Turn off the oven and prop the door initiate halfway; let the granola wintry in the oven, stirring every so steadily.

originate the salad

1. In a medium saucepan of salted boiling water, simmer the snap peas until intellectual green and crisp-refined, about 1 minute. Drain and wintry the snap peas under running water, pat dry and halve them lengthwise. In a medium bowl, toss the snap peas with the lemon juice and 1 1/2 tablespoons of olive oil, then season with Maldon sea salt and pepper.

2. In any other medium bowl, trail the ricotta until tender and season with kosher salt and pepper. Spoon the ricotta onto plates and high with the snap peas. Sprinkle just a few of the granola on the peas and garnish with a drizzle of olive oil and chopped mint. Back moral away.

Bear Forward

This recipe makes 5 cups of granola, that shall be saved in an airtight container for as much as three weeks.