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Grilled ricotta with black rice and cherries recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Whip up a quick, crowd-pleasing side dish with a perfect balance of sweet, salty, and tangy flavors highlighted by fresh cherries. Ready in just 15 minutes!
Ingredients:
  • 400g fresh ricotta, cut into 2 wedges
  • 1 tsp finely grated lemon rind
  • 60g (1 ⁄2 cup) walnuts
  • 2 x 250g pkt microwave black rice, warmed
  • 250g pkt pre-cooked beetroot, sliced
  • 500g fresh cherries, half pitted and halved
  • 100g baby spinach
  • Baby sorrel leaves, to serve (optional)
  • 36.40 gm extra virgin olive oil
  • 20.60 gm white Italian dressing
  • 21.00 gm fresh lemon juice
  • 6.80 gm maple syrup
  • 5.90 gm gluten-free Dijon mustard
Instructions:
  • Position the oven shelf on the top rack. Preheat the oven grill on high. Line a baking tray with foil and place the ricotta wedges on the tray.
  • For the dressing, simply combine all the ingredients in a small bowl. Season and whisk until well combined.
  • Drizzle 2 tsp of dressing over the ricotta and season generously. Grill the ricotta for 4-5 minutes until golden. Transfer to a large serving bowl and sprinkle with lemon rind before serving.
  • Position the oven rack in the center. Evenly scatter the walnuts on the tray. Broil for 2 minutes or until lightly golden.
  • Place the rice, beetroot, halved and whole cherries, and spinach around the ricotta. Drizzle the remaining dressing over the top and sprinkle with walnuts and baby sorrel (optional). Season with salt and pepper, then serve.

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