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Method
Make it happen
- 01
Wash and prepare all fruit, vegetables and salad leaves. Prepare any raw ingredients on separate clean chopping boards from ready-to-eat foods.
- 02
Roast plums with a little olive oil at 190°C fan for 12 minutes until soft but holding shape.
- 03
Whisk remaining oil, balsamic and honey; roughly chop pistachios.
- 04
Arrange roasted plums on rocket, spoon over ricotta and scatter pistachios.
- 05
Dress gently just before serving, season to taste and share evenly between four plates.