A fresh, vibrant side dish combining sweet peas, tender courgette, creamy ricotta, and bright lemon with fragrant mint.

1 Tbsp butter

1 Tbsp olive oil

1 onion, finely diced

2 cloves garlic, thinly sliced

2 courgette, diced

500 g frozen peas, thawed

Zest of 1 lemon

Salt and pepper, to taste

Juice of 1 lemon (for finishing)

Ricotta, for dotting on top (about 150–200 g)

Fresh mint, chopped (for garnish)

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Place a large frying pan over gentle heat. Add butter, olive oil, and onions; sauté until translucent.
Add the garlic and courgette, cooking for 5–10 minutes until they begin to take on color.
Add the thawed peas and lemon zest, season with salt and pepper, and stir gently to combine.
Remove from heat and transfer to a serving dish.
Squeeze lemon juice over the top, dot with ricotta, sprinkle with fresh mint, and serve immediately.

Add baby spinach for extra greens.

Stir in pesto for deeper herb flavor.

Replace ricotta with feta for tanginess.

Add toasted nuts for crunch.

Sprinkle chili flakes for gentle heat.