6 essential Waitrose tomatoes
2 tbsp extra virgin olive oil
50g essential Waitrose pitted black olives, chopped
90g bag wild rocket
70g pack bresaola
150g essential Waitrose ricotta
½ essential Waitrose lemon, zest and juice
1. Cut each tomato into 6 wedges. Put in a bowl and season with salt. Add 1 tbsp oil and the olives, then toss together with the rocket.
2. Divide the salad between 4 plates, then top with the bresaola slices and dollops of ricotta. Grate a little lemon zest over each plate, add some black pepper and squeeze a little lemon juice over the bresaola. Drizzle with the remaining olive oil and serve with crusty bread, if liked.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
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