Warm ricotta and roasted pumpkin salad
Serves: 1
Time to make: 40 mins
Hands-on time: 15 mins
Total cost: $10.34
(at time of publication)
Ingredients
- 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
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)
Kilojoules 1650kJ
Calories 395cal
Protein 20g
Total fat 21g
–Saturated fat 7g
Carbohydrates 30g
–Sugars 15g
Dietary fibre 9g
Sodium 540mg
Calcium 340mg
Iron 4.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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