450g broccoli, broken into florets
Butter & flour for greasing the tins
250g ricotta cheese
25g mature cheddar cheese, finely grated
Salt & pepper
12-18 semi sun-dried or oven roast tomatoes, roughly chopped
Mixed Salad leaves
Kalamata or similar black Olives
MAKES 6-12 DEPENDING ON TIN SIZE
Preheat the oven to 180C. Grease a six large or twelve regular hole muffin tray with butter and dust with flour.
Plunge the broccoli florets into a pot of salted boiling water and simmer until just done. Don’t overcook the broccoli as it will become too soft and it will loose it’s vibrant colour.
Drain in a colander over the sink and leave to cool in the colander, ensuring as much water as possible drains away.
Place the fresh ricotta, egg, grated cheese and cooled broccoli into a large bowl. Season generously with salt and pepper. Use a hand held blender to blitz into a smooth puree.
Half fill each muffin cup with the mixture. Divide the oven roast tomatoes between the six evenly. Top with the remaining broccoli mixture and bake for 25-30 minutes until set and slightly golden on top. Leave to cool slightly in the tin before upturning onto a serving plate.
To serve dress the leaves with enough vinegar and oil until they just glisten, arrange the leaves on the plates. Dot with the olives and quartered tomatoes. Carefully place the warm or room temperature soufflé on the side and serve immediately.