Ravioli Salad

INGREDIENTS

SERVES 4

½ cup (40 g) FRIED BREAD CRUMBS

2 tablespoons finely chopped woody herb leaves (oregano, thyme, rosemary)

325 g (11½ oz) cheese ravioli

big handful of baby rocket (arugula)

2 cups (270 g) shaved zucchini (courgette), with flowers if you have them

3 tablespoons marinated goat’s curd

baby fist of mint leaves, larger leaves shredded

3 tablespoons OLIVE OIL DRESSING (OR DELICIOUS vinai-no-regrette FROM MY BOOK)

good fist of grated raw haloumi

freshly ground black pepper

Method

Combine the BREAD CRUMBS with the woody herbs in a saucepan over medium heat until just golden and warmed through.

Set aside.

Boil the ravioli until al dente, as per the packet instructions.

Scatter the rocket over a platter.

Layer with half the ravioli.

Top with half the zucchini, half the goat’s curd, half the herby crumb and half the mint. Pour over half the dressing. Repeat.

Top with grated raw haloumi and a good grinding of pepper.