Warm baked ricotta and roast pumpkin salad
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Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$4.50 per serve
(at time of publication)
Full ingredients list:
1 x 100g wedge reduced-fat fresh ricotta
250g butternut pumpkin, peeled, cut in thin wedges
1 small red capsicum, thickly sliced
2 teaspoons olive oil
pinch chilli flakes
pinch dried oregano
1 cup baby spinach
1/2 x 400g can no-added-salt lentils, rinsed, drained
1 tablespoon 99% fat-freeFrench-style dressing
1 tablespoon walnuts, toasted, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place ricotta on one end of prepared tray; place pumpkin and capsicum on opposite end. Drizzle ricotta and vegies with olive oil. Sprinkle ricotta with chilli flakes and oregano. Bake for 25 minutes, or until ricotta is golden and vegies are tender.
Step 2 Place roast veg in a salad bowl with spinach, lentils and dressing; toss lightly. Scatter salad with nuts and crumbled ricotta to serve.
If you don’t have a taste for chilli, replace the flakes with crushed fennel seeds.
About this recipe
First published: September 2014