Name: Baked ricotta with baby cos, beans and green olives
Yield: 4
Ingredients: 450 gm firm ricotta; 60 gm parmesan, finely grated; 2 tsp thyme; 2 eggs, separated; For greasing: butter; For dusting: flour; 200 gm green beans, trimmed; 4 baby cos, cut into thin wedges; 60 gm Sicilian green olives, pitted, cheeks sliced (½ cup); ¼ cup flat-leaf parsley, coarsely torn; 2 tbsp lemon juice; 2 tbsp extra-virgin olive oil

Ingredients

450 gm firm ricotta

60 gm parmesan, finely grated

2 tsp thyme

2 eggs, separated

For greasing: butter

For dusting: flour

200 gm green beans, trimmed

4 baby cos, cut into thin wedges

60 gm Sicilian green olives, pitted, cheeks sliced (½ cup)

¼ cup flat-leaf parsley, coarsely torn

2 tbsp lemon juice

2 tbsp extra-virgin olive oil

Method

Main

1.Preheat oven to 180C. Process ricotta, parmesan, thyme and yolks in a food processor until smooth, then season to taste. Whisk eggwhites in a bowl until soft peaks form, gently fold into ricotta mixture, divide among four buttered and floured 200ml ramekins, smooth tops and bake until golden and puffed (12-15 minutes).

2.Meanwhile, blanch beans until bright green (1-2 minutes), then refresh, drain and combine in a large bowl with cos, olive, parsley, lemon juice and olive oil. Toss to combine, season to taste.

3.Carefully turn out baked ricotta onto plates and serve hot with cos salad.