Wash the apricots and cut them In rooms, discarding the bones. We grease a griddle with a little oil and mark them for two or three minutes on each side.
Meanwhile, mix the honey, extra virgin olive oil and lemon juice in a large bowl and add the apricots when they are ready. Gently remove and Let it cold down.
To prepare the dip we only have to blend the goat cheese with the ricotta, the lemon zest and a pinch of paprika flakes until obtaining a creamy mix. We keep it in the fridge while we finish preparing the rest of the toppings.
Heat salted water in a saucepan and, when it starts to boil, add the peas. We count 30 seconds from when the water begins to boil again before removing them to a bowl with ice water. Drain them and dry them well when they are cold.
We toast the walnuts in a frying pan, being careful not to burn them. We chop them up. Remove the apricots from the marinade and mix them with the peas, the mint and dill leaves and the chopped walnuts.
Spread the cream cheese at the base of a large plate, leaving a hole in the center to place the previous mixture. Sprinkle with salt flakes and a little ground black pepper. Add a couple of tablespoons of the marinade and serve.