Watercress & Ricotta Torte with Caraway Carrot Salad
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Prep: 15 mins
Cook: 25 mins
This delicious, fluffy torte is basically a savoury cheesecake without the crust. Watercress, sorrel and mint pack a herby peppery punch, with aromatic carrot ribbons on the side.
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506 kcal
(per portion)
Ingredients you'll need
  • 100g watercress
  • A handful of mint, leaves only
  • A handful of sorrel
  • 250g ricotta
  • 4 eggs
  • 1 lemon
  • 1 nutmeg
  • 2 tsp caraway seeds
  • 2 carrots
  • A handful of dill
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 ½ tbsp olive oil
You'll need
  • Couple of bowls
  • Fork or whisk
  • 18cm tin or dish
  • Small frying pan
  • Vegetable peeler
  • Mandoline (optional)
Step by step this way
  • 1.

    Heat the oven to 180°C/Fan 160°C/Gas 4. Finely shred the mint and sorrel. Roughly chop the watercress, discarding any thick stems.

  • 2.

    Put the ricotta in a mixing bowl. Crack the eggs in. Zest in the lemon. Whisk together till smooth. Add some salt and pepper. Stir in the mint, sorrel and watercress. Add a good grating of nutmeg.

  • 3.

    Grease an 18 cm tin or dish with 1 tbsp olive oil. Pour the mix into the dish. Bake for 25 mins till set and just starting to shrink away from the sides.

  • 4.

    Put 2 tsp caraway seeds in a small frying pan. Toast for 1 min till just starting to darken and smell aromatic. Tip on a plate and leave to cool.

  • 5.

    Peel the carrots. Cut into ribbons using a mandoline or your vegetable peeler. Put in a bowl. Toss with ½ tbsp oil to coat. Finely chop the dill stalks and fronds and add to the salad. Add salt, pepper and a good squeeze of lemon juice to taste.

  • 6.

    Sprinkle the toasted caraway seeds onto the carrot salad and mix. Slice the torte (you can eat this warm or cold) and serve with the caraway carrot salad.

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