The Romans called this “moretum“, which can be translated as a salad or a cheese and garlic spread. This one is based on the writings of Columella, a Roman agricola.
Obviously this recipe isn’t “accurate” to the Romans. I have been inspired by Columella’s writing in his “De Re Rustica” 60/65 ad.
Almonds (peeled) – 70g
Mint – 5 leaves
Coriander leaves – 2 sprigs
Parsley – 2 sprigs
Spring onion (the green sprouts, not the bulb) – 1
Rocket salad – 5g
Dry thyme – 1/2tsp
Fresh cottage cheese (or ricotta) – 200g
Pepper – to taste
Olive oil – 2tbsp
White wine vinegar – 1/2 tsp
Put almonds, mint, coriander, parsley, spring onion, rocket and thyme into a food processor and blend until smooth. Add in the cheese, black pepper, olive oil and vinegar and blend again until smooth.
Decorate with a few almond flakes, small mint leaves and a sprinkle of some black pepper.