MARINATED CUCUMBER & RADISH SALAD WITH WHIPPED LEMON-HERB TAHINI & RICOTTA

1. Make the salad: Add the radishes, cucumbers, scallions, 1.5 tbsp olive oil, 1 tbsp caper juice, 1 tbsp honey, 0.5 tsp salt, and 0.25 tsp pepper to a large bowl. Toss to combine and set aside to sit for 10 minutes.
2. Next, make the ricotta: Add the ricotta, tahini, 1 tbsp dill, oregano, parsley, minced garlic, 0.5 tsp lemon zest, 0.25 tsp salt, 0.25 tsp pepper, and the juice of 1 lemon to a medium bowl and whisk until smooth. Spread the ricotta onto a plate. Set aside.
3. Drain the liquid from the cucumbers and radishes.
4. Use a fork or tongs to evenly spread the radish and cucumbers on the top of the ricotta.
5. Top with the remaining capers, pistachios, fresh dill (additional), lemon zest (additional), honey (additional), and red pepper flakes. Serve with pita or tortillas of your choice.