Ricotta Cheese Dumplings in Tomato and Vegetable Sauce

Steps

1. Preheat oven to 180°C. Line an oven tray with baking paper. Grease a medium baking dish (approx. 20 x 30cm). Cut pitas into quarters. Toss with a drizzle of oil on prepared tray and season. Bake for 15 minutes, until golden. Remove from oven and set aside to cool. Increase oven temperature to 220°C.
2. While pita breads bake, combine all ricotta cheese dumpling ingredients in a medium bowl, season with salt and pepper and mix until mixture comes together to form into a dough ball. Place in fridge to firm up while you prepare the sauce.
3. Cook onion and carrot in pot for 4 minutes, until just soft. Add dumpling spice mix and cook for 1 minute, until fragrant. Add passata and bring to the boil. Reduce heat to low to simmer for 6 minutes, stirring, until thickened. Stir in sweet chilli sauce, basil and spinach. Season and remove from heat.
4. Using clean, damp hands and a tablespoon measure, roll mixture into balls. Pour sauce into prepared baking dish. Push dumplings into sauce and space evenly (tops of dumplings will be visible). Sprinkle over cheese and bake for 15 minutes, until golden and melted. Allow to rest for 5 minutes before serving.
5. While dumplings are baking, finish salad. In a large bowl, combine mayonnaise and lemon juice together until smooth. Thinly slice lettuce and second measure of baby spinach. Add to bowl with dressing and toss to coat just before serving.
6. To serve, spoon ricotta cheese dumplings and sauce onto plates with salad and crispy pitas on the side. Garnish with basil.