- 2 x 200g punnets of heirloom tomatoes
- 1 tbsp Balsamic vinegar
- A 150g bag of quinoa
- A handful of basil, leaves only
- 1 lemon
- A 250g tub of ricotta
- 4 flat peaches
- A large handful of rocket
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 300ml boiling water
- Baking tray
- Pan with a lid
- Measuring jug
- A couple of bowls
- Griddle or frying pan
Heat your oven to 180°C/Fan 160°C/Gas 4. Tip half of the tomatoes onto a baking tray. Drizzle with 1 tbsp olive oil and all the Balsamic vinegar. Season. Roast for 20 mins till slightly charred. Leave to cool.
Rinse the quinoa for 1-2 mins under cold water. Tip it into a pan. Add a pinch of salt. Pour in 300ml boiling water to cover the quinoa. Cover. Simmer over a low-medium heat for 20 mins or till the water is absorbed.
Finely chop the basil leaves, setting aside any small leaves for garnish. Zest and juice the lemon. Add the basil, lemon zest and half the lemon juice to the ricotta and mix to combine. Season.
Cut the tomatoes you didn’t roast in half. In a small bowl or jug, mix together the reserved lemon juice and 1 tbsp olive oil. Stir through the quinoa.
Cut the peaches in half around the equator. Remove the stone. Heat a griddle or frying pan. Place the peach halves, cut side down, on to the pan. Cook for 3-5 mins till charred, then flip over and cook on the other side for 2-3 mins.
Spoon a third of the quinoa into a large bowl. Add a few of the roast tomatoes and a few halved tomatoes. Scatter over some of the rocket and a few dollops of the basil ricotta.
Keep layering up the salad till you’ve used the ingredients. Finish with a layer of tomatoes and save a few spoonfuls of the ricotta.
Place the griddled peaches on the top. Drizzle with the tomatoey Balsamic juices from the baking tray and garnish with any saved basil leaves.