Tomato Salad with Roasted Ricotta

Tomato Salad with Roasted Ricotta

173kcal per serving
30 mins
4servings
Preferences Dinner Lunch
Allergens Contains gluten Contains milk Contains mustard

ingredients

  • 280g tomatoes of varying size and colour (heritage tomatoes), halved and quartered or sliced
  • 1 tsp dried oregano
  • 60g vegetarian ricotta cheese
  • 50g sourdough bread
  • 1 green chilli, finely sliced on an angle
  • 50g sourdough bread
  • Small bunch of basil leaves
  • 1 tsp rapeseed oil
  • Salt

 

Basil vinaigrette

  • 3 tbsp rapeseed oil
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • Small handful of basil leaves, finely chopped
  • Salt and freshly ground pepper to taste

Contains: Milk, Mustard, Gluten

nutrition facts

Per average serving:
energy 724 kJ / 173 kcal
9 %
fat 13 g
19 %
saturates 2.6 g
13 %
Sugars 3.8 g
4 %
salt 1.1 g
18 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. For the basil vinaigrette combine all ingredients together and mix well.

  2. Preheat the oven to 200°C.

  3. Line a suitable size roasting tray with greaseproof and spoon ricotta onto the greaseproof breaking it apart (the flatter it is the darker and crispier it will become). Bake in the preheated oven for 15-20 minutes. Remove from the oven and set aside to cool.

  4. Sprinkle the tomatoes with a little salt and a teaspoon of dried oregano then set aside to macerate.

  5. Cut the sourdough into 1.5 cm sized croutons and drizzle over a teaspoon of oil. Bake in the oven for 10 minutes until golden and crispy.

  6. To serve combine the tomatoes, green chilli and basil and place into a suitable size mixing bowl. Use a small amount of the liquid which has come from the tomatoes, toss gently to combine.

  7. Sprinkle over the croutons and serve with the vinaigrette.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.