Ingredients

Method

• 4 T canola oil 
• 3 plantains, peeled and sliced
• 3 large mangoes, peeled and sliced
• 3 avocados, peeled and cut into chunks
• 1 Mediterranean cucumber, thinly sliced
• sunflower sprouts, to garnish
For the ricotta:
• 3 cups milk
• 1 cup cream
• 1 t salt
• 2 T lemon juice, strained
For the whey vinaigrette, whisk:
• ½ cup whey (from the ricotta)
• ¼ cup extra virgin olive oil
• 1 T wholegrain mustard
• 2 T honey
• sea salt and freshly ground black pepper, to taste
• 5 g Italian parsley, finely chopped
• 5 g fresh coriander, finely chopped
• 1 small red onion, finely chopped

Method

Ingredients

1. Heat the oil in a pan. Fry the plantain until golden brown, turning a few times to prevent burning. Arrange on a plate with the sliced mangoes.

2. To make the ricotta, line a fine- mesh strainer with a double layer of muslin cloth or a tea towel. Set over a large, deep bowl. 3

. Place the milk, cream and salt in a heavy-based saucepan over a medium-high heat. Bring the mixture to a rolling boil. Do not boil aggressively, or the ricotta will be rubbery.

4. As soon as the mixture boils, add the lemon juice. Stir once or twice, then turn off the heat. Do not stir; the mixture will start to curdle. Allow to stand, undisturbed, on the warm stove plate for 10 minutes. Small and large curds will float to the surface. Using a slotted spoon, transfer the curds into the lined strainer to drain.

5. Strain at room temperature for 10–15 minutes. If you want a drier texture, strain for longer.

6. Serve the salad with the ricotta, drizzled with the dressing.

Find more salad recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi