Burnt orange and ricotta salad

SERVES 3 TIME 40 minutes LEVEL MEDIUM

INGREDIENTS

1 whole orange 1 litre full fat milk 1 lemon 150g vine cherry tomatoes 1 tsp chopped rosemary 30ml white wine vinegar 60ml olive oil ¼ tsp chopped garlic

Salt and pepper to taste

METHOD

Zest orange before peeling it. Grill the whole orange until lightly charred. Cool in fridge. Warm milk to just below boiling. Grill the tomatoes until the skin begins to peel back slightly. Cool in fridge. Squeeze half a lemon into milk then add orange zest, seasoning and a pinch of chopped rosemary. Stir through. Allow to cool to room temperature. Gently pour into a fine sieve over a bowl. Place in the fridge until your rico a has firmed up and most of the liquid has drained out (do not squeeze it). Segment the orange and set aside. In an emersion blender, place the oil, vinegar, rosemary, seasoning and garlic and blend until well combined. Keep aside.

Plate as per image and serve with Uncle Nearest 1856 Premium Whiskey.