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Ingredients
- 250 g (9 oz/2 cups) cherry tomatoes, halved
- 3 French shallots, quartered
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon caster (superfine) sugar
- 30 g (1 oz/¼ cup) walnuts
- 200 g (7 oz/¾ cup) ricotta cheese
- 2 teaspoons grated lemon zest
- 2 garlic cloves, finely chopped
- 2 tablespoons pouring cream
- 1 tablespoon finely chopped dill
- 1 tablespoon salted baby capers, rinsed and squeezed dry
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Put the tomatoes and shallots on a baking tray and season with salt and freshly ground black pepper. Toss with the olive oil and sugar. Roast for 20 minutes, or until soft.
2. Meanwhile, put the walnuts in a small processor fitted with the metal blade and whizz for 12–15 seconds, or until the mixture has a medium—fine consistency. Add the ricotta, lemon zest, garlic and cream and whizz until smooth.
3. Transfer the walnut mixture to a bowl and add the roasted tomatoes and shallots, dill and capers. Toss lightly, season, to taste, and serve immediately.
