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Ingredients
- 200g ricotta
- 50ml extra virgin olive oil
- 3 sprigs thyme
- Salt and cracked black pepper
- 4 eschalots, peeled and sliced
- 1 punnet grape (or cherry) tomatoes, halved
- 250g swiss brown mushrooms, halved
- 100g mixed baby salad leaves
- Juice of half lemon
Method
Pre-heat oven to 220C. Place wedges of ricotta on a paper-lined oven tray. Drizzle with half the olive oil and scatter with thyme leaves. Season with salt and pepper. Bake for 12-15 minutes until ricotta is firm and golden. Heat remaining oil in a frypan over medium heat and cook eschalots and tomatoes for three to four minutes or until soft, then remove with a slotted spoon. Add mushrooms to pan and cook for three to five minutes. In a large bowl combine eschalots, tomatoes, mushrooms, cooking juices and salad leaves. Drizzle with lemon juice and season to taste. Divide warm salad evenly between four serving plates and top with baked ricotta. Serve with crusty bread.
