Marinerad tomat-sallad

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1. 1
   For the dressing, heat the oil in a small saucepan over a medium heat and fry the mixed nuts for 2 mins until golden. Stir in the garlic, ginger and chilli flakes, and cook for 1 min more.
2. 2
   Remove the pan from the heat and carefully add the rice vinegar, soy sauce and sugar, stirring to combine. Leave to cool for 15 mins.
3. 3
   Put the tomatoes in a large bowl and add half the dressing, season with salt and pepper, then toss to coat. Set aside to marinate for at least 30 mins, or up to 1 hr.
4. 4
   Just before serving, tip the ricotta and lemon zest into a bowl. Season with salt and pepper and whisk for 1 min, or until smooth and creamy. 5 Spread the whipped ricotta onto a large plate. Pile the marinated tomatoes on top, discarding any excess marinade. Top with the chopped chives and serve with the reserved dressing drizzled over.