Waitrose and Partners
Melon, peach & pistachio ricotta salad

Melon, peach & pistachio ricotta salad

The perfect starter or side for a hot summer’s day, celebrating juicy seasonal fruit in all its glory.

5 out of 5 stars(1) Rate this recipe
Gluten free2 of your 5 a day5 plant varieties
  • Serves6
  • CourseStarter
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • ½ red onion, thinly sliced
  • 2 tbsp sherry vinegar
  • 2 tsp nonpareille capers, drained
  • 250g tub ricotta
  • 3 tbsp extra virgin olive oil
  • 50g pistachio kernels, finely crushed
  • 1 tsp chilli flakes
  • 1 Essential Honeydew Melon
  • 4 Perfectly Ripe Amber Blush Yellow Flesh Peaches
  • ½ x 25g pack basil, leaves only

Method

  1. Make the dressing by scrunching the onion in a bowl with a pinch of salt and the sherry vinegar, then add the capers and set aside.

  2. Turn the ricotta out onto a plate. Drizzle with 1 tbsp oil, season, then sprinkle over half the pistachios and chilli flakes.

  3. Peel, deseed and finely slice the melon, then stone and thinly slice the peaches. Arrange both over the base of a large platter. Mix the remaining oil into the dressing and spoon over the top. Add the ricotta in the centre of the dish, then scatter over the basil leaves and remaining pistachios and chilli flakes.

  4. Serve the creamy pistachio-crusted ricotta with a portion of the sweet, salty and tangy salad. Delicious with crusty bread, if liked.

Cook’s tip

This elegant salad is perfect for a dinner party as it can be made in advance. Arrange the fruit on the platter, prepare the ricotta and dressing, store everything in the fridge and assemble just before serving

Nutritional

Typical values per serving when made using specific products in recipe

Energy

963kJ/ 231kcals

Fat

15.2g

Saturated Fat

4.8g

Carbohydrates

15.4g

Sugars

14.8g

Fibre

3.1g

Protein

6.8g

Salt

0.9g

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5 out of 5 stars1 rating