Whipped Ricotta and Pepper Salad
Not only is it utterly scrumptious but it looks incredible in the centre of the dining table too.
Equipment
Ingredients
- 500 gr ricotta cheese
- 2 tbsp olive oil
- 1 tsp salt
- 80 gr rocket leaves
- 400 gr jar of mixed roasted peppers in vinega
- 2 tbsp toasted pine nuts
Instructions
- Place the room temperature ricotta cheese, olive oil and salt in a bowl and whip using an electric whisk until light and fluffy.
- Spread onto a plate. Place the rocket leaves on top leaving an edge of ricotta cheese showing underneath all the way round.
- Slice the peppers and place over the top of the rocket leaves then top with the toasted pine nuts and an extra drizzle of olive oil.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
