Photography: Alana Landsberry | Styling: Sophie Wilson
This little side salad from The Cordony Kitchen will add a special touch to alfresco gatherings or your Christmas lunch. No cooking required!
Ingredients
Method
In a food processor, combine feta, ricotta, avocado, lemon juice, ½ tablespoon salt and the pepper. Process until smooth. Transfer to a piping bag fitted with a large, round nozzle and place in fridge.
In a small bowl, add cherries, the remaining salt, sugar, vinegar and one-third cup of cold water. Stir to combine. Allow to macerate for 20 minutes.
On a large, round platter, generously pipe cheese and avocado mixture in a tight zig-zag pattern around the edge.
Arrange cucumber ribbons loosely around and on mixture. Scatter snow peas, pickled cherries and walnuts among cucumber ribbons.
Sprinkle over zest, sorrel leaves and extra salt and pepper. Drizzle with extra virgin olive oil just before serving.
If you don’t have a piping bag, simply dollop avocado mixture onto the platter in a wreath shape. Add burrata balls in the centre for a more substantial platter.
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Enjoy as a starter with sourdough or as a side with grilled chicken or fish.
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