super green cob loaf 500g firm ricotta 500g natural greek-style yoghurt finely grated rind and juice of 1 lemon prawn cocktail salad tomatoes on a baking tray lined with minutes until sender and skins start to 250g cherry tomatoes deaned juice of 2 lemons food processor with buttermilk and smooth; season to taste turning avocado puree ' cup buttermilk juice of 1 lemon wih mint and serve with lemon wedges large baking trays with baking paper heat half the oil in a large frypan over to the final batch for the last minute of ricotta then process to combine the top of the cob loaf and reserve remove the bread from the centre of with remaining oil bread piece and place on remaining extra herbs and serve with vegetables and brood pieces
