Tomato, Peach & Whipped Ricotta Salad

(0)
Write Review
 Add Your Own Photo to this Recipe
8
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #36111

December 18, 2020

Categories: Dinner, Lunch, Dairy, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

"From our weekday newspaper The West Australian."

Original recipe yields 8 servings
OK
I've Tried It

Ingredients

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.
Tags : Dinner Lunch

Related

Write Review