200 grams ricotta cheese
zest of 1 lemon
1 small bunch chives, finely sliced
large handful fresh basil, cut into fine ribbons
500 grams cherry tomatoes, halved
4 tablespoons olive oil
4 zucchini, ends trimmed
8–10 pitted kalamata olives, sliced
sea salt and cracked black pepper
To serve: additional fresh herbs
Zucchini noodles are tossed through the roasted tomatoes and their pan juices to create a rustic sauce. The olives give a lovely salty note and the ricotta is both punchy and beautifully creamy.
Combine the ricotta, lemon zest and herbs in a bowl. Mix and season well.
Lay tomatoes snugly in a single layer in an oven-proof dish.
Drizzle with the olive oil and season generously. Roast for 90 minutes until shrivelled and sweet.
Use a spiraliser to cut all the zucchini into pasta-like strands.
Add to the hot tomato pan along with the olives. Toss well. This will gently heat the zucchini and create a light sauce using the tomatoes and their pan juices.
Divide between 2 plates.
Top with a big dollop of the herbed ricotta and garnish with cracked black pepper and additional fresh herbs, you can also drizzle with a little extra virgin olive oil if you wish.