Summer deli platter

• tub ricotta250g g
• handful chives
• sundried tomatoes↗4
• of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke heartsselection selection

  olives and balsamic red onions

• pitta bread↗toasted toasted

  or breadsticks, to serve

Step-by-step instructions

1. 1

   Tip the ricotta into a bowl and stir to soften it. Snip in the chives.

2. 2

   Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.