Summer deli platter
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 250g tub ricotta
- handful chives
- 4 sundried tomatoes
- selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke heartsolives and balsamic red onions
- toasted pitta breador breadsticks, to serve
Nutrition: per serving
- kcal351
- fat28g
- saturates7g
- carbs17g
- sugars9g
- fibre6g
- protein9g
- salt5.65g
Method
step 1
Tip the ricotta into a bowl and stir to soften it. Snip in the chives.
step 2
Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.
