Roasted kumara with herb ricotta and capsicum salsa

Serves: 24 (makes 24 canapes)

Time to make: 30 mins

Ingredients

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

Stay Awake

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.
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.
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

Protein 1 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 2 g

Dietary fibre 1 g

Sodium 40 mg

Calcium 20 mg

Iron 0 mg

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.