Roasted kumara with herb ricotta and capsicum salsa

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) Serves (8) Serves (10) Serves (24) — default

Units: Metric Imperial (US)

Measurements explained

• 600g kumarasweet-potatoX, peeled
  
• olive spray oil
  
• 2 teaspoon paprika
  
• ½ cup ricotta
  
• 40g feta, crumbled
  
• 2 tablespoons chopped flat-leaf parsley
  
• 4 tablespoons chopped chives
  
• 100g oil-free roasted red capsicum, diced
  
• 2 teaspoon lemon juice
  
• pinch chilli flakes

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Instructions

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1. Heat oven to 200°C. Line a large baking tray with baking paper. Cut kumara into 24 x 1cm thick rounds. Place rounds on prepared tray,spray lightly with olive oil and sprinkle with paprika. Bake for 20-25 minutes, turning halfway through cooking time, until golden and tender. Set aside to cool.
2. Meanwhile, in a medium bowl combine ricotta, feta, parsley and half of the chives. In a separate bowl, combine capsicum, lemon juice, chilli flakes and remaining chives.
3. Spoon a teaspoon of ricotta onto each kumara round. Top with a little capsicum salsa and serve.

Variations

Make it gluten free: Check paprika is gluten free.

Nutrition info (per serve)

Calories 45 cal

Kilojoules 190 kJ

Total fat 1 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Dec 2015

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