Lauraine Jacobs

Food Writer and Author of Delicious Books


5 August 2012


Wellington cheesemaker Zany Zeus has produced a range of smoked cheese products. They yet to hit the market but I am lucky enough to have scored a pottle of the smoked ricotta at the Food Show. It's amazing. Soft, smoky, salty and sweet.

In honour of this cheese I gathered a few of my favourite of my favourite ingredients and whipped up this Sunday lunch salad. It's simple to put together and therefore simple to eat. (The rosemary flowers were sensational addition, not only for the subtle colour but also for the taste sensation when combined with the smoky ricotta.)

  • three handfuls of greens and sprouts fresh from my garden (including lamb's ear or mache)
  • 2 soft boiled eggs
  • 2 beetroot, boiled, peeled and quartered
  • 6 slices prosciutto
  • 4 tablespoons Zany Zeus smoked ricotta
  • rosemary flowers
  • juice of 1 Meyer lemon
  • olive oil for drizzling
  • Sea salt and black pepper

Arrange everything artfully on the plate. Drizzle over the lemon juice, olive oil and season to taste with salt and pepper.

Serve at once with crusty bread as a luncheon dish. Serves 2.