Creamy smooth ricotta cheese and fresh tomatoes topped with a crunchy surprise of savoury oat granola.
Tomatoes and Ricotta with Savoury Oat Granola
Portions: 4
Ingrédients
Granola
- 1 cup rolled oats
- ½ cup steel-cut oats
- ¼ cup pumpkin seeds
- ½ cup hazelnuts or pistachios
- 2 tablespoons sesame seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 teaspoons smoked paprika
- 1 teaspoon chili flakes
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 egg whites
Ricotta
- 1 cup fresh ricotta
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Pinch of salt and pepper
Salad
- 4 – 6 tomatoes
- 2 cups baby arugula
- Olive oil for drizzling
- Balsamic vinegar for drizzling
- Salt and pepper
Instructions
Granola
- Preheat the oven to 325° F. Line a large-rimmed baking sheet with parchment paper.
- Put all of the granola ingredients into a bowl and toss together until everything is well coated.
- Spread the oat mixture on the baking sheet and bake for 20 minutes, stirring the granola halfway through and rotating the tray to prevent it from burning. Continue baking for another 10 minutes or until the granola is golden and crunchy. Let cool until ready to use.
Ricotta
- In a food processor or medium bowl mix the ricotta with the lemon zest, lemon juice, and olive oil. Pulse a few times. Season the mixture with salt and pepper, and pulse again. Spoon into a small bowl and set aside in the fridge until ready to use.
To serve the salad
- Arrange the arugula and tomatoes on a serving platter or individual plates.
- Spoon the ricotta around the tomatoes.
- Drizzle with olive oil, balsamic vinegar and season with salt and freshly ground black pepper.
- Sprinkle with the granola and serve.
Notes
Granola can be made ahead of time.
This recipe makes more granola than you’ll need, store unused granola in an airtight jar at room temperature for up to 4 weeks.