Name: Whipped ricotta with salsa macha
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: box Woolworths free from gluten bread or pizza flour kit 1 x 500g,warm water 1½ cups ,instant dry yeast 10g,sunflower oil 2T,tub Woolworths smooth ricotta 1 x 250g,pack Woolworths Serrano ham 1 x 70g,For the salsa macha: ,canola or olive oil 1cup ,peanuts 40g,garlic, chopped 4cloves,sesame seeds 3T,Woolworths chipotle in adobo sauce 100g,sea salt, to taste ,red wine vinegar 2–3 t

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Serves 6 as a side

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

250 g rice flour, plus extra for dusting
60 g flour
salt, to taste
5 T black sesame seeds
2 1⁄2 cups soda or sparkling water (more if necessary)
1 head cauliflower, broken into florets
230 g Tenderstem broccoli
oil, for deep-frying

For the lemon-lime mayo, mix:

1 cup good-quality mayonnaise
1 lemon, zested and juiced
1 lime, zested and juiced
4 T chives, finely chopped, to garnish
black sesame seeds, to garnish

Method

1. Place the rice flour, flour, salt and sesame seeds in a bowl. Gradually add the soda water while whisking to make a batter the thickness of pancake batter. Place in the fridge and preheat the oil.

2. Dust the vegetables in rice flour to help the batter stick to them. Using chopsticks or tongs, dip the vegetables into the batter, a few at a time, then carefully place in the oil and fry until the batter is crisp. Remove from the oil and drain on kitchen paper while frying the remaining vegetables. Serve with the mayonnaise.

Cook's note: Seafood and citrus are an iconic pair, so you could swap the veggies in this recipe for shelled prawns.

Find more vegetarian recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Thalia Pillay

This is a test recipe

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Ingredients

Method