|1 kg||tomatoes — mixed|
|olive oil — to drizzle|
|2 Tbs||vinegar — balsamic|
|300 g||ricotta cheese|
|1/4 cup||pesto — coriander|
|2 cup||artichokes — tinned hearts, halved and grilled|
|300 g||green beans — fine, blanched|
|200 g||edamame beans — blanched|
|fresh basil — mint or rocket|
|sea salt and freshly ground black pepper|
|olive oil — and balsamic vinegar|
Preheat the oven to 180°C.
Place the tomatoes on a roasting tray, drizzle with olive oil and balsamic vinegar and season well. Place the ricotta on a separate, smaller baking tray, top with the pesto and drizzle with olive oil. Place both trays in the oven and roast for 10 minutes. Remove and allow to cool.
Place the ricotta on a platter with the griddled artichokes. Toss together the French and edamame beans, drizzle with olive oil and balsamic vinegar, add to the platter with the roasted tomatoes and fresh leaves of your choice. Season well.
Divide salad between 4 plates, drizzle with extra olive oil and balsamic vinegar and serve.
Words and image: Fairlady