Photography - Denise Braki. Styling - Jono Fleming

Spring is in the air, and with the new season comes a feeling of lightness and a desire for a fresh approach. Jono Fleming creates a mix of vibrant Spring greens, creamy ricotta and an extra lemony zing. Serve as a light meal (it could be the perfect work lunch) or with Spring lamb, grilled chicken or pan fried fish.

Ingredients (serves 1-2)
1 bunch asparagus, cut in half
1 cup frozen peas
Handful of mint leaves
Bunch of watercress
100g fresh ricotta
Zest of 1/2 lemon
Extra virgin olive oil
White balsamic vinegar
Salt and pepper

Preparation
Place the asparagus and peas in a small pot of boiling water and boil for about 1-2 minutes, until they are vibrant green, but not limp or mushy. Drain and plunge into ice water to arrest the cooking.

Pick off the sprigs off the watercress (the leaves with the small tender stems) and wash with mint leaves.

In a large bowl, mix the peas, asparagus, watercress and mint together. Dress with a splash of olive oil and white balsamic then season with salt and pepper.

Serve as a side dish with crumbled ricotta and lemon zest.