The light, zesty nut-based ricotta is the star of the show in this wonderful recipe that makes a lovely lunch or starter. Use a high speed blender for a super smooth finish to your ‘ricotta’.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs
Cal/Serv:
483
Ingredients
For the slow-roasted tomatoes
1
kg mixed tomatoes, halved
5
garlic cloves, sliced
4
oregano sprigs, leaves picked
50ml
extra virgin olive oil
For the macadamia 'ricotta'
200g
macadamia nuts
4tsp.
nutritional yeast flakes
finely grated zest and juice 1/2 lemon, keep separate
4
basil leaves, shredded, plus extra to serve
To serve
6
thick slices sourdough
3Tbsp.
extra virgin olive oil
Directions
Step 1Preheat oven to 150°C (130°C fan) mark 1. Arrange the halved tomatoes in a large ovenproof dish. Season, then scatter over the garlic and oregano. Pour over the oil and roast for 11/2hr, basting the tomatoes with the oil every 30min. Meanwhile soak the macadamia nuts in a bowl of cold water.
Step 2When the tomatoes are ready, set aside to cool for 10min while you make the ‘ricotta’. Drain the macadamia nuts and place in the small bowl of a food processor with 150ml room-temperature water, the nutritional yeast flakes, lemon juice and a pinch of salt. Whizz, adding a little more water, a splash at a time, until you have a rough paste that resembles ricotta. Tip into a bowl and stir through the lemon zest and shredded basil.
Step 3To serve, heat a large griddle pan over high heat. Brush or drizzle the sourdough with the oil and griddle for 1min per side, or until nicely charred. Serve topped with the ricotta and roasted tomatoes, garnished with basil leaves.
GET AHEAD: Prepare to end of step 2 up to 2hr ahead. Keep tomatoes and ‘ricotta’ at room temperature.
GH TIP: Store any leftover tomatoes and oil in an airtight container in the fridge for up to 5 days. They’re great tossed through pasta for a speedy supper.
Per serving:
Calories: 483
Protein: 8g
Fat: 38g
Saturates: 6g
Carbs: 25g
Total sugars: 7g
Fibre: 5g
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