Warm ricotta and roasted pumpkin salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 1

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

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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
½ x 420g can no-added-salt lentils, drained, rinsed
1 tablespoon balsamic vinegar
1 tablespoon walnuts, toasted, crumbled
100g reduced-fat ricotta

Instructions

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1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin and capsicum on tray. Drizzle vegetables with oil and sprinkle with chilli flakes and oregano.

2 Bake for 25 minutes or until vegetables are tender.

3 Place roasted vegetables in a salad bowl with spinach, lentils and balsamic then toss lightly. Scatter salad with walnuts and crumbled ricotta to serve.

Variations

If you don’t have a taste for chilli, replace the flakes with crushed fennel seeds.
Make it gluten free: Check spices are gluten free.

Nutrition Info (per serve)

Calories 395 cal

Kilojoules 1650 kJ

Protein 20 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 15 g

Dietary fibre 9 g

Sodium 540 mg

Calcium 340 mg

Iron 4.5 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.

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