- 4tsp fennel seeds
- 4tsp coriander seeds
- 4tsp cumin seeds
- 1tsp sea salt
- 2 x 250g ricotta cheese
- 2tbsp olive oil
- 200g mixed tomatoes (larger ones halved)
Put the spices into a small frying pan and heat gently until they release their aromas. Roughly grind with a mortar and pestle. Add the salt and some freshly ground black pepper, then spread out on a small plate.
Drain the ricotta of any liquid. Heat the oven to 160C fan, gas 4. Line a baking tray with oiled foil. Roll the sides and top of the ricotta in the spices then transfer with a fish slice to the baking tray. Drizzle over 1 tbsp of the oil and bake for 25 minutes.
To serve, put the tomatoes into a frying pan with the remaining oil and some sea salt and pepper. Toss until warmed through and serve with the ricotta, halved, and some toasted sourdough.