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Ingredients
Method
- ½ red onion, thinly sliced
- 2 tbsp red wine vinegar
- 2 tsp capers
- 250g ricotta
- 3 tbsp olive oil
- 50g crushed pistachios
- 1 tsp chilli flakes
- 1 honeydew melon or similar
- 4 ripe peaches
- 12g basil leaves, torn
- Add the onion to a bowl with a pinch of sea salt and the vinegar, then add the capers. Mix well and set aside. Meanwhile, turn the ricotta out onto a plate. Drizzle with 1 tbsp of olive oil and some seasoning, then sprinkle with half the chilli flakes and pistachios.
- Finely slice the melon and peaches. Arrange both fruits over the base of a large serving platter, then mix the remaining oil into the dressing and drizzle over the top. Place the ricotta in the centre of the platter, scatter with basil leaves and the rest of the pistachios and chilli flakes, and serve with crusty bread.
15 mins
6 serving
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