RECIPES: SPRING 2020
BAKED RICOTTA SALAD
& COCONUT SORBET
Teresa Cutter, The Healthy Chef, shares her recipes for a vibrant lunch that even salad sceptics
will salivate over, and a beautifully fresh, simple, yet indulgent dessert.
Baked ricotta with figs,
pear and walnuts
A wonderful salad for simple impromptu entertaining. Serve baked ricotta
straight from the oven and accompany with seasonal ingredients and good
quality sourdough.
Serves 4
Ingredients
500g good quality firm ricotta
extra virgin olive oil for drizzling 2 generous
handfuls rocket leaves or leafy greens
3 fresh figs, halved or sliced
1 pear, thinly sliced
60g roasted walnuts
few sprigs thyme
LEMON DRESSING
1 lemon, juiced
1 teaspoon honey
1 teaspoon tahini
60ml extra virgin olive oil
sea salt to taste
Method
1. Preheat your oven to 180°C fan forced.
2. Turn out the ricotta into an oven-proof
fry pan lined with baking paper.
3. Drizzle generously with olive oil and
bake for 30 minutes until golden.
4. Remove the ricotta and carefully
place onto a serving plate.
5. Arrange over the salad leaves,
figs, pear and walnuts.
6. Combine dressing ingredients and
drizzle over the salad leaves and ricotta.
Notes and inspiration: Add a handful of green seedless grapes or Sicilian olives.
Use pan roasted haloumi in place of ricotta.
62 | NETWORK SPRING 2020