200 gmwedge of firm ricotta100 mlextra-virgin olive oilFinelygrated rind and juice of ½ lemon½ tspdried chilli flakes1½ tspthyme200 gmcrustless sourdough bread (about ½ loaf)20 gmfinely grated pecorino, plus extra, shaved, to serve1 tbspaged red wine vinegar2 tspDijon mustard2red oak lettuces, leaves separated, larger ones coarsely torn2 cups(loosely packed) rocket, coarsely torn (about 1 bunch)½ cupcoarsely torn flat-leaf parsley
Preheat oven to 200C. Place ricotta on an oven tray lined with baking paper, drizzle with 20ml oil, scatter with lemon rind, chilli flakes and ½ tsp thyme, season to taste and bake until browned (20-25 minutes). Cool completely, then coarsely crumble into a bowl.
Meanwhile, tear sourdough into coarse pieces and combine in a separate bowl with grated pecorino and remaining thyme. Drizzle with 30ml oil, toss to coat then spread on an oven tray lined with baking paper. Bake, stirring occasionally, until golden and crisp (10-12 minutes). Cool completely.
Combine lemon juice, vinegar, mustard and remaining oil in a screw-top jar, season to taste and shake to combine well.
Add lettuce, rocket, parsley, croûtons and shaved pecorino to ricotta, drizzle with dressing, toss to combine, serve immediately.