Tomato, ricotta and fregola salad recipe | Gourmet Traveller

Ingredients

• 400 gm firm ricotta
• 125 ml extra-virgin olive oil (½ cup)
• ½ tsp dried chilli flakes
• Finely grated rind of 1 lemon, juice of ½, or to taste
• 200 gm fregola (see note)
• 1 small garlic clove, finely chopped
• 1 tbsp balsamic vinegar
• 2 heirloom tomatoes, cut into wedges
• 200 gm mixed cherry tomatoes, halved or quartered
• ½ cup mint (loosely packed)
• ½ cup basil (loosely packed)
• ½ cup baby rocket (loosely packed)