Tomato and Baked Ricotta Pasta Salad

Preheat the oven to 180 c fan / 160 c / Gas 4.

Place a large square of non-stick baking paper on a baking tray and brush with a little olive oil.

Place ricotta, Parmesan and finely grated lemon rind in a bowl and mix to combine. Season well. Place the ricotta mixture on the baking paper and flatten slightly with the back of a spoon to approx. 2cm thick and sprinkle over the thyme leaves.

Bake the cheese mixture for 20-25 minutes or until golden brown. Leave to cool completely and crumble by hand.

Combine the Heritage tomatoes, onion, garlic and sugar in a bowl. Coarsely crush the cherry tomatoes with your hands and add to heritage tomato mixture. Season well with salt and set aside for 30 minutes.

Cook the pasta in a large saucepan of boiling salted water according to the pack instructions for al dente. Drain, rinse under cold running water and add to the tomato mixture.

Add the olive oil, vinegar and lemon juice and season with black pepper. Toss to combine and add the herbs. Scatter with the baked cheese and serve at room temperature.