Baked ricotta and pumpkin salad
Add some colour to you mid-week dinners with this gluten-free vegetarian salad filled with cannellini beans, veggies and slices of backed ricotta.
Reduced-fat ricotta cheese
1 medium, thinly sliced
Dried chilli flakes
500 g, diced
Mixed salad leaves
200 g, baby
Canned cannellini beans, rinsed, drained
1 400g can, ( 1 x 400g can)
2 tbs, toasted, chopped
99% fat-free French dressing
- 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.
- 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.
- 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.
TIP: We used pre-cut diced pumpkin available in the fresh produce section of many supermarkets. If unavailable cut pumpkin into 1.5cm pieces.