Ingredients
Sun-dried tomato salad
Method
1.Preheat the oven to 180°C. Combine the ricotta, beaten egg, garlic, lemon rind, sea salt and herbs, mixing well.
2.Divide between 6 small oven-proof ramekins and put them on a shallow baking tray.
3.Cook ricotta pots for 12-15 minutes or until puffed, golden and set.
4.For the sun-dried tomato salad, slice the dried tomatoes into strips and toss with lemon, parsley and sweet chilli.
5.Serve the ricotta warm with a topping of salad and grilled ciabatta on the side.