1 cup ricotta cheese
1/2 tbsp olive oil, plus extra for drizzling
Zest of 1/2 lemon
Salt and pepper to taste
Sugar snap peas
Greens of your choice
To make the whipped ricotta, combine all ingredients in a food processor and pulse until the ricotta is light and fluffy. Transfer to a bowl and top with olive oil, sea salt and freshly ground pepper.
Cut the snap peas into 1/2 inch pieces, thinly slice the radishes and give the mint a rough chop. Spread the ricotta generously over thick slices of toast and top with the greens, peas, radish slices and mint. Top with extra olive oil and a sprinkle of salt and pepper