Nutty Crusted Ricotta Salad Recipe
Ingredients
| 315 g / 10 oz ricotta cheese in one piece | ||
| 90 g / 3 oz grated Parmesan cheese | ||
| 60 g / 2 oz pine nuts, toasted and finely chopped | ||
| Sweet paprika | 1 Tablespoon | |
| Dried oregano | 1 Tablespoon | |
| Olive oil | 4 Tablespoon | |
| 315 g / 10 oz assorted salad leaves | ||
| Mange-tout | 90 Gram | |
| Sprouts or watercress | ||
| 185 g / 6 oz yellow teardrop or cherry tomatoes | ||
| 1 avocado, stoned, peeled and chopped | ||
| 30 g / 1 oz sun-dried tomatoes, sliced | ||
| SPICED HONEY DRESSING | ||
| Garlic | 2 Clove (5gm), crushed | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Pinch red chilli flakes | ||
| 1/4 cup / 60 mL / 2 fl oz olive oil | ||
| Cider vinegar | 1 Tablespoon | |
| Honey | 1 Teaspoon | |
Directions
1. Place ricotta cheese in a colander lined with muslin and drain for 1 hour.
2. Preheat barbecue to a medium heat. Place Parmesan cheese, pine nuts, paprika, oregano and 2 tablespoons oil in a bowl and mix to combine. Press nut mixture over surface of ricotta cheese to coat.
3. Heat remaining oil on barbecue plate (griddle) until hot, then cook ricotta cheese, turning occasionally, for 10 minutes or until golden. Stand for 10 minutes, then cut into slices.
4. Line a large serving platter with salad leaves, then arrange snow pea (mangetout) sprouts or watercress, teardrop or cherry tomatoes, avocado, sun-dried tomatoes and ricotta cheese slices attractively on top.
5. To make dressing, place garlic, cumin, coriander, chilli flakes, oil, vinegar and honey in a bowl and whisk to combine. Drizzle over salad and serve.
2. Preheat barbecue to a medium heat. Place Parmesan cheese, pine nuts, paprika, oregano and 2 tablespoons oil in a bowl and mix to combine. Press nut mixture over surface of ricotta cheese to coat.
3. Heat remaining oil on barbecue plate (griddle) until hot, then cook ricotta cheese, turning occasionally, for 10 minutes or until golden. Stand for 10 minutes, then cut into slices.
4. Line a large serving platter with salad leaves, then arrange snow pea (mangetout) sprouts or watercress, teardrop or cherry tomatoes, avocado, sun-dried tomatoes and ricotta cheese slices attractively on top.
5. To make dressing, place garlic, cumin, coriander, chilli flakes, oil, vinegar and honey in a bowl and whisk to combine. Drizzle over salad and serve.
Chef
