Mix lemon juice with 4 tablespoons extra virgin olive oil. Season.

Slice fennel crosswise as finely as possible. Toss in the dressing. If you have green fronds on the fennel, finely chop them and add to the fennel.

Heat a tablespoon olive oil in a frying pan and cook peas over a medium heat for 5 minutes or until hot and sweet.

Smear ricotta on a serving platter or individual plates. Top with the fennel and scatter over peas and almonds.