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Cucumber Strip Salad with Ricotta + Sourdough
250 g ricotta
¼ bunch basil
4 sprigs thyme
1 spring onion
½ tbsp extra virgin olive oil
½ tbsp cider vinegar
½ loaf sourdough bread
1 clove garlic
2 tsp honey
- Tip the ricotta into a mixing bowl and use a whisk to whip the cheese for a minute. Finely chop the herbs and add half of them to the ricotta. Finely grate in half of the lemon zest, season with salt and mix to combine.
- Run a vegetable peeler along the length of the cucumber from all sides to create strips, avoid going too close to the centre where the flesh doesn’t have as much structure. Finely slice the spring onions and add them to a mixing bowl with the cucumber. De-seed and finely dice the jalapeño, add it to the bowl with the remaining herbs, extra virgin olive oil and vinegar then gently toss to coat the cucumber in everything.
- Put a griddle pan over a high heat and let it preheat for a few minutes or until smoking hot. Thinly slice the bread and place the slices into the pan. Toast for a few minutes, until the bread blackens in places and becomes crisp. Turn and repeat. Cut the garlic clove in half and rub the cut half all over the bread.
- Divide the sourdough slices between your serving plates and spread the ricotta over the top. Drizzle over the honey. Season the cucumber mix with salt and pile it on top of the ricotta.
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