Tomato salad with roasted ricotta

Ways to be Well represents a market-leading offer based on a culture of positive eating and nurturing self-care to benefit our clients and their teams.

Our plant-forward philosophy means the vegetables, fruits, pulses, whole grains nuts and seeds are the stars of the show, underpinning all of the menus. Sustainably sourced meat, dairy and fish also feature on occasion.

Download our tomato salad with roasted ricotta recipe by clicking the link below.

View the recipe card here

Ingredients

Serves 4.

60g vegetarian ricotta cheese
280g heritage tomatoes
Salet to taste
1 tsp dried oregano
50g sourdough bread
1 tsp rapeseed oil
1 green chilli, finely sliced on an angle
10g basil leaves

Basil vinaigrette:
3 tbsp rapeseed oil
1 tsp Dijon mustard
1 tbsp red wine vinegar
10g basil leaves, finely chopped
Salt and freshly ground black pepper to taste

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 715kJ/171Kcal

Method

To make the basil vinaigrette; combine all ingredients together and mix well.
Preheat the oven to 200°C.
Line a suitably sized roasting tray with greaseproof and place spoonfuls of ricotta onto it, breaking them apart as the flatter it is, the darker and crispier it will become. Bake for 15-20 mins. Remove from the oven and set aside to cool.
Sprinkle the tomatoes with a little salt and a teaspoon of dried oregano then set aside to macerate.
Cut the sourdough into 1.5 cm sized croutons and drizzle over a teaspoon of oil. Bake in the oven for 10 mins until golden and crispy.
To serve; combine the tomatoes, green chilli and basil and place into a suitable size mixing bowl. Dress with a small amount of the liquid which has come from the tomatoes, toss gently to combine.
Sprinkle over the croutons, crumble over the baked ricotta and serve with the vinaigrette.