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Nutty Crusted Ricotta Salad

Barbecue.Master's picture
Ingredients
  Ricotta cheese 10 Ounce (315 Gram, In One Piece)
  Grated parmesan cheese 3 Ounce (90 Gram)
  Pine nuts 2 Ounce, toasted and finely chopped (60 Gram)
  Sweet paprika 1 Tablespoon
  Dried oregano 1 Tablespoon
  Olive oil 4 Tablespoon
  Salad leaves 10 Ounce (315 Gram)
  Snow peas 3 Ounce (90 Gram, Mange Tout)
  Sprouts/Watercress 1⁄2 Cup (8 tbs)
  Yellow teardrop tomatoes/Cherry tomatoes 6 Ounce (185 Gram)
  Avocado 1 , stoned, peeled and chopped
  Sun-dried tomatoes 1 Ounce, Sun-dried (30 Gram)
For spiced honey dressing
  Garlic 2 Clove (10 gm), crushed
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Red chili flakes 1 Pinch
  Olive oil 2 Fluid Ounce (1/4 Cup, 60 Milliliter)
  Cider vinegar 1 Tablespoon
  Honey 1 Teaspoon
Directions

1. Place ricotta cheese in a colander lined with muslin and drain for 1 hour.
2. Preheat barbecue to a medium heat. Place Parmesan cheese, pine nuts, paprika, oregano and 2 tablespoons oil in a bowl and mix to combine. Press nut mixture over surface of ricotta cheese to coat.
3. Heat remaining oil on barbecue plate (griddle) until hot, then cook ricotta cheese, turning occasionally, for 10 minutes or until golden. Stand for 10 minutes, then cut into slices.
4. Line a large serving platter with salad leaves, then arrange snow pea (mangetout) sprouts or watercress, teardrop or cherry tomatoes, avocado, sun-dried tomatoes and ricotta cheese slices attractively on top.
5. To make dressing, place garlic, cumin, coriander, chilli flakes, oil, vinegar and honey in a bowl and whisk to combine. Drizzle over salad and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Barbecue
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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