Baked ricotta with avocado, grilled tomatoes and chive oil

Method

• 1
  Preheat oven to 150°C. Lightly brush a 1L (4-cup) capacity non-stick loaf pan with oil to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
• 2
  Place the ricotta, egg, parmesan and lemon rind in the bowl of a food processor. Season with salt and pepper. Process until smooth. Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface.
• 3
  Place the loaf pan in a large roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the loaf pan. Bake for 1 hour or until the ricotta is firm.
• 4
  Remove the loaf pan from the roasting pan and set aside for 20 minutes to cool slightly. Turn the ricotta onto a plate. Set aside for 1 hour to cool completely.
• 5
  Meanwhile, preheat grill on high. Place the tomato, cut-side up, on a baking tray. Season with salt and pepper. Cook under grill for 5 minutes or until the tomato is soft and charred. Set aside for 30 minutes or until cool. Halve lengthways.
• 6
  While the tomato is cooling, place the oil, chives and a pinch of salt in the jug of a blender and blend until smooth and bright green. Strain through a fine sieve lined with muslin into a jug.
• 7
  Slice the ricotta loaf. Divide the ricotta, tomato and avocado among serving plates. Top with baby rocket leaves. Drizzle over the chive oil to serve.