500 g sweet tomatoes
250 g ricotta
5 sprigs of cilantro
large handful (75g) mix lettuce
4 tbsp. l. olive oil
4 tbsp. l. rice vinegar
How to cook:
1. incise the skin of tomatoes crosswise and immerse in boiling water for 30 seconds. Then shift into ice water and cool. Remove the peel tomatoes, cut into four pieces and remove core with seeds.
2. Avocado cut into thin slices. Lettuce, rinse, dry and coarsely tear hands. Ricotta Break into small pieces with a fork.
3. Mix the avocado with tomatoes, chopped cilantro and lettuce. Top with slices of ricotta, drizzle with olive oil and rice vinegar. Season with salt and pepper, mix gently and serve.