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Whipped Ricotta and Pepper Salad
Not only is it utterly scrumptious but it looks incredible in the centre of the dining table too.
Servings
4
people
Cook Time
10
minutes
mins
Total Time
10
minutes
mins
Equipment
Chopping Board
Mixing Glass Bowl
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.
Course:
Side Dish
Cuisine:
British
Keyword:
Ricotta, Salad, side dishes