Name: Marinated tomato salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 500g heritage tomatoes chopped into equal-sized pieces; 250g ricotta; 1 lemon zested; ½ bunch of chives (around 10g), finely chopped; 4 tbsp vegetable oil; 15g chopped mixed nuts; 2 large garlic cloves finely grated; 5g ginger peeled and grated; 1 tsp chilli flakes; 2 tbsp rice vinegar; 2 tbsp soy sauce; 1 tbsp sugar

Marinated tomato salad on a sharing plate

500g heritage tomatoes
chopped into equal-sized pieces
250g ricotta
1 lemon
zested
½ bunch of chives
(around 10g), finely chopped

For the dressing

4 tbsp vegetable oil
15g chopped mixed nuts
2 large garlic cloves
finely grated
5g ginger
peeled and grated
1 tsp chilli flakes
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sugar

Method

step 1
For the dressing, heat the oil in a small saucepan over a medium heat and fry the mixed nuts for 2 mins until golden. Stir in the garlic, ginger and chilli flakes, and cook for 1 min more.
step 2
Remove the pan from the heat and carefully add the rice vinegar, soy sauce and sugar, stirring to combine. Leave to cool for 15 mins.
step 3
Put the tomatoes in a large bowl and add half the dressing, season with salt and pepper, then toss to coat. Set aside to marinate for at least 30 mins, or up to 1 hr.
step 4
Just before serving, tip the ricotta and lemon zest into a bowl. Season with salt and pepper and whisk for 1 min, or until smooth and creamy. 5 Spread the whipped ricotta onto a large plate. Pile the marinated tomatoes on top, discarding any excess marinade. Top with the chopped chives and serve with the reserved dressing drizzled over.