Ricotta With Crushed Olives, Almonds & Lemon

Ingredients

¼ cup slivered almonds

½ cup Sicilian olives, crushed and pips removed

1 tosp capers

¼ cup parsley, fresh, leaves and stems chopped

⅓ cup extra virgin olive oil

½ lemon, zested and juiced 370g smooth ricotta

Directions

Place the slivered almonds in a pan over a medium heat. Toast for 4-5 minutes until slightly golden. Toss them occasionally with a wooden spoon to ensure they don't burn. Set aside in a bowl.

Turn the heat to low then add in the olives, capers and parsley, followed by the olive oil.

Stir in the lemon zest and juice and allow all the flavours to infuse for 10 minutes over the low heat.

Meanwhile, spread the ricotta on a plate.

Pour over the olive oil mixture and top with almonds.