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)
-
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
