Baked ricotta and pumpkin salad
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Add some colour to you mid-week dinners with this gluten-free vegetarian salad filled with cannellini beans, veggies and slices of backed ricotta.
Ingredients
Reduced-fat ricotta cheese
250 g
Red capsicum
1 medium, thinly sliced
Olive oil
1½ tbs
Dried oregano
1 tsp
Dried chilli flakes
¼ tsp
Pumpkin
500 g, diced
Mixed salad leaves
200 g, baby
Canned cannellini beans, rinsed, drained
1 400g can, ( 1 x 400g can)
Walnuts
2 tbs, toasted, chopped
99% fat-free French dressing
60 ml
Instructions
1
Preheat oven to 230°C. Line a baking tray with baking paper. Place ricotta and capsicum on the prepared tray. Drizzle with 2 teaspoons oil. Sprinkle oregano and chilli over ricotta. Bake for 10 minutes or until golden.
2
Meanwhile, boil pumpkin in a small saucepan of boiling water for 4-5 minutes or until just tender. Drain. Heat remaining oil in a large frying pan over high heat. Cook pumpkin, stirring, for 5 minutes or until light golden.
3
Meanwhile, place salad leaves, cannellini beans, walnuts and dressing in a large bowl. Add capsicum and pumpkin and gently toss to combine. Cut ricotta into slices and serve with the salad.
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