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Marinated chickpea & baked ricotta salad
Marinated chickpea & baked ricotta salad
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Ingredients:
  • 4 large egg tomatoes, quartered
  • 300g piece fresh ricotta
  • 9.20 gm light olive oil
  • 1 400g can chickpeas, drained, rinsed
  • 1 butter lettuce, leaves separated, washed, dried
  • 1 bunch rocket, trimmed, washed, dried
  • 60mls (1/4 cup) light olive oil
  • 20.00 ml red wine vinegar
  • 20.00 ml finely chopped fresh Continental parsley
  • 20.00 ml finely chopped fresh basil
  • 1 small garlic clove, finely chopped
Instructions:
  • Preheat your oven to a toasty 200°C.
  • In a small bowl, whisk together light olive oil, red wine vinegar, parsley, basil, and garlic until well combined.
  • Spread out tomato quarters on a non-stick baking paper-lined tray and drizzle with 1 tablespoon of dressing. In a separate baking tray or shallow cake pan, place the ricotta on non-stick baking paper, brush with light olive oil, and cover with foil. Bake both trays in a preheated oven for 20 minutes. Uncover the ricotta and bake for an additional 10 minutes until tomatoes start to caramelize and the ricotta turns golden. Let it cool slightly before slicing the ricotta into thin wedges.
  • Toss chickpeas with half of the dressing in a bowl. Pour the rest of the dressing over the ricotta wedges in a shallow glass or ceramic dish. Cover both dishes and let sit at room temperature for 30 minutes to enhance flavors.
  • Place vibrant, crisp lettuce leaves on serving plates then layer with juicy tomatoes, creamy ricotta, hearty chickpeas, and peppery rocket. Drizzle any leftover dressing generously over the salad.

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