300g Ebly type wheat
200g Cherry tomatoes
2 Small zucchini
4 Sprigs of basil
4tbsp. chopped almonds
4tbsp. olive oil
Cook the wheat in a large volume of salted boiling water for the cooking time indicated on the package. Drain, run under cold water and set aside.
Wash and cut the tomatoes in half. Wash the zucchini and cut them into thin slices using a mandolin or peeler.
Mix the wheat with the tomatoes, almonds, chopped basil, half the olive oil, salt and pepper. Toss the zucchini with the rest of the oil, salt and pepper.
Heat the oven to 200 ° C and cook the ricotta in 4 small piles on a baking sheet covered with baking paper. Salt and pepper. Bake for 20 min.
Serve the zucchini with the ricotta and the wheat salad.