Recipes of The Week – It’s British Tomato Fortnight

Mediterranean Tomato Bowl

Taken from our forthcoming paperback Buddha Bowls

For the Tomatoes

For the Lemon Ricotta

Extras

Cook the millet according to the instructions on the packet and leave to swell. In the meantime wash and shake dry the rocket and cut off any tough stems. Tear the leaves into small pieces. Coarsely chop the almonds.

For the lemon ricotta, wash and dry the lemon, finely grate the zest and squeeze the juice. Wash and shake dry the thyme and basil. Pluck and finely chop the leaves. Mix the cheese with 3 pinches of lemon zest, 2 tablespoons lemon juice and the herbs. Season with salt and pepper.

Wash and dry the tomatoes, wash and shake dry the basil and pluck and cut the leaves into strips. Heat the olive oil in a non-stick frying pan and fry the tomatoes over a high heat for about 3 minutes, until they begin to burst open and dark patches appear. Season with salt and pepper and stir in the basil.

Fill bowls with millet and scatter over the rocket and tomatoes. Add a thick dollop of the lemon ricotta. Drizzle the ricotta with olive oil. Sprinkle the bowls with almonds.