Tomato, Peach & Whipped Ricotta Salad

8
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (204.2 g)
  • Calories 139
  • Total Fat - 6.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 14.5 mg
  • Sodium - 94.6 mg
  • Total Carbohydrate - 14.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 7.5 g
  • Protein - 7.8 g
  • Calcium - 150.8 mg
  • Iron - 1 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.1 mg

Step 1

Whisk vinegar and oil in a large bowl until well combined. Season and then transfer 1 tablespoon of mixture to a small bowl and reserve and then add tomatoes (medley and regular) and peaches to large bowl and gently toss to combine.

Step 2

Process ricotta, yoghurt, garlic and dukkah in a food processor until well combined. and season.

Step 3

Spread ricotta mixture over base of a large serving platter.

Step 4

Drain tomato mixture, discarding liquid and arrange over ricotta mixture and top with basil and extra dukkah and drizzle with reserved vinegar mixture and serve.

Tips & Variations


No special items needed.

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