Cream Cheese Balls with Cress

Chop the pine and pistachio nuts and stir in a deep dish. Spread the ricotta through a sieve and stir through with the butter.

Season with paprika, salt, pepper and freshly grated nutmeg.

Cut walnut-sized pieces from the cheese mixture and form into balls with wet hands. Roll in the chopped walnut kernels and place in the refrigerator for about an hour to firm up.

Rinse the cress, drain well and spread evenly on a platter. Cut open tomatoes, remove seeds and stem, dice flesh. Spread evenly over the cress.

Mix a marinade of salt, olive oil, pepper and the juice of one lemon and drizzle over the lettuce. As a final step, place the ricotta balls on top.

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