This is a delightful side to any BBQ or grilled meat and fish. It’s also a great way to use up leftovers in the veg draw. We happened to have radishes and courgettes, but I also love roasted broccoli, aubergine, whole cloves of garlic. Anything goes!
Ingredients
- 250g ricotta
- zest of 1 lemon
- salt & pepper
- 1 red onion, quartered
- 1 bell pepper, (any colour) roughly chopped
- handful radishes, either whole or you can halve larger ones
- 1 courgette, sliced
- 1 leek (this is delicious cooked whole directly in the BBQ coals)
- a couple of sprigs of thyme, leaves picked
- a handful of rocket, roughly chopped to garnish
Method
- Preheat the oven to 180° fan.
- Simply combine the ricotta with the lemon zest and season to taste.
- Spread all of the veg, apart from the leek, on a baking sheet and drizzle with rapeseed oil.
- Season with Malden salt and freshly cracked black pepper, sprinkle over the thyme, then roast in the oven for 30 minutes, turning once half way through.
- Finally, build the salad by spreading the ricotta over the entire base of a salad bowl, arrange the roasted veg on top, then the rocket and drizzle with some extra virgin olive oil.
If having a BBQ, we like to put the whole leek (outer leaves included) straight into the hot coals and cook for 10 minutes. Carefully peel off the charred outer layer to reveal the soft, sweet, smokey leek. You can then slice this up and dot around your salad. Enjoy! ☀️
