Capsicum tomato burghul & ricotta salad

250g fresh reduced-fat ricotta cheese

1 tbsp chopped chives

2 tsp olive oil

1 large red capsicum, cut into small strips

1/4 cup chopped basil

1 1/2 tbsp olive oil, extra

1 tsp dried oregano

1 cup burghul (cracked wheat)

1 red onion, chopped

1 punnet (250g) cherry tomatoes, halved

1 tbsp balsamic vinegar, to taste 

1. Preheat oven to 180'C, and grease and line the base of a 19cm x 9cm (base) loaf pan with

baking paper.

2. Combine ricotta with oregano and chives, and place in prepared pan. Spread evenly over

base. Bake for 30 minutes until firm. Leave to cool and then turn out of pan. Chop into cubes.

3. Place burghul in a heatproof bowl and cover with boiling water. Stand for 20 minutes. Drain

well in a fine strainer, using the back of a spoon to press down on burghul to remove liquid.

Spoon into a large bowl.

4. Meanwhile, heat the oil in a large non-stick frying pan and cook the onion for 5 minutes

until soft. Add capsicum and cook on a low heat for 15 minutes until soft, stirring occasionaly.

Add tomatoes and cook for 2 minutes to heat up. Toss mixture through burghul along with 

basil. Whisk together remaining oil and vinegar, and mix though salad. Top salad with baked

ricotta cubes.