Tomato, ricotta and fregola salad recipe
Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste...
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Saucepan
- Colander
- Mixing bowl
- Mason jar
- Microplane
- Citrus press
- Measuring spoon
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)
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