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
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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)
-
Calories 395cal
-
Kilojoules 1650kJ
-
Protein 20g
-
Total fat 21g
-
–Saturated fat 7g
-
Carbohydrates 30g
-
–Sugars 15g
-
Dietary fibre 9g
-
Sodium 540mg
-
Calcium 340mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
