1 tub ricotta, drained in a sieve for 30 minutes
1 lemon, zested and juiced
½ preserved lemon
4 green olives, pitted and cut into slivers
50 g rocket
bread or toast to serve
- Heat the oven to 150C/fan. Mix the ricotta with the egg and lemon zest and plenty of seasoning. Brush 2 ramekins with olive oil and fill them with the ricotta (don’t pack it too tightly). Bake for 35 minutes, until firm.
- Put the lemon juice in a bowl. Scrape the flesh out of the preserved lemon and discard it, chop the skin finely and add it to the lemon juice along with plenty of seasoning and the olives, then add enough olive oil to make a dressing. Add the rocket to the bowl and turn it over in the dressing. Turn out the baked ricottas onto two plates, pile on some rocket, spoon over any excess dressing and serve with bread or toast.