Ingredients
| LUKMIRA | |
| 250g ricotta | |
| 250g sour cream | |
| 1 bunch spring onions, sliced | |
| 1 bunch chives, sliced | |
| HAZELNUT DRESSING | |
| 2 tablespoons Dijon mustard | |
| 1 tablespoon sherry vinegar (or red wine vinegar) | |
| 1 tablespoon lemon juice | |
| 1 tablespoon honey or maple syrup | |
| 200ml extra virgin olive oil | |
| 200g toasted hazelnuts, roughly chopped | |
| SNAP PEAS | |
| 450g snap peas, tops and bottoms trimmed | |
| 2 tablespoons white wine vinegar |
Majda makes lukmira (traditional cream spread) every weekend and it is often made from any spare dairy products in the refrigerator mixed with spring onions and chives and lots of salt and pepper. I’ve used ricotta and sour cream here. It’s great with vegetables, but is just as good with sausages off the barbecue. Traditionally it is served with cevapi, which are skinless barbecued sausages.
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Instructions
| 1. | LUKMIRA |
| 2. | Put the ricotta and sour cream in a bowl and mix until smooth. |
| 3. | Add the spring onions and chives (saving some to garnish) and season with salt and pepper. Mix gently. |
| 4. | HAZELNUT DRESSING |
| 5. | Whisk together the mustard, vinegar, lemon juice and honey. |
| 6. | Add the oil and mix to emulsify, then stir in the hazelnuts. |
| 7. | Season with salt and black pepper if necessary. |
| 8. | SNAP PEAS |
| 9. | Get a pot on to boil with some salted water and blanch half of the snap peas. Refresh them in iced water. |
| 10. | Char the rest of the snap peas in a dry pan or on a barbecue with some salt but no oil. |
| 11. | After 5 minutes or so, they will begin to wilt. |
| 12. | Just before they are fully cooked, pop them in a bowl and drizzle with the vinegar. |
| 13. | Set both blanched and charred peas aside at room temperature until ready to serve. |
| 14. | To serve, place the snap peas in a bowl and season with salt and a few spoonfuls of the hazelnut dressing. |
| 15. | Spoon a generous amount of the lukmira on the plate and top with snap peas. |
| 16. | Spoon over the hazelnut dressing and the reserved spring onions and chives. |
Recipes & food styling Casey McDonald / Photography Florence Charvin