Marinated tomato salad

• heritage tomatoes↗500g g

  chopped into equal-sized pieces

• ricotta↗250g g
• lemon↗1

  zested

• bunch of chives½

  (around 10g), finely chopped

• vegetable oil↗4 tbsp tbsp
• chopped mixed nuts15g g
• large garlic cloves↗2

  finely grated

• ginger↗5g g

  peeled and grated

• chilli flakes↗1 tsp tsp
• rice vinegar↗2 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• sugar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   For the dressing, heat the oil in a small saucepan over a medium heat and fry the mixed nuts for 2 mins until golden. Stir in the garlic, ginger and chilli flakes, and cook for 1 min more.

2. 2

   Remove the pan from the heat and carefully add the rice vinegar, soy sauce and sugar, stirring to combine. Leave to cool for 15 mins.

3. 3

   Put the tomatoes in a large bowl and add half the dressing, season with salt and pepper, then toss to coat. Set aside to marinate for at least 30 mins, or up to 1 hr.

4. 4

   Just before serving, tip the ricotta and lemon zest into a bowl. Season with salt and pepper and whisk for 1 min, or until smooth and creamy. 5 Spread the whipped ricotta onto a large plate. Pile the marinated tomatoes on top, discarding any excess marinade. Top with the chopped chives and serve with the reserved dressing drizzled over.