125 g cherry or mini Roma tomatoes, halved
Olive oil cooking spray
1 small Lebanese cucumber, peeled into ribbons
80 g (½ cup) no-added-salt corn kernels
25 g (1 cup) baby spinach
80 g fresh ricotta
60 g sourdough roll or gluten-free roll, to serve
2 tsp freshly squeezed lemon juice
1 tsp olive oil
1 pinch caster sugar
Freshly ground black pepper, to season
- Preheat a chargrill pan to medium-high. Spray tomato with cooking spray and add to pan. Cook for 4-5 minutes, turning occasionally, or until tomato begins to soften slightly. Transfer to a plate.
- Put cucumber, corn and spinach in a medium bowl with tomato. Toss to combine.
- To make dressing, whisk lemon juice, oil and sugar in a small bowl. Season with pepper.
- Transfer salad to a shallow serving bowl. Sprinkle with ricotta. Drizzle with the dressing and serve with the roll.