Chargrilled vegetables with ricotta and fennel salt
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crushed fennel seeds mixed with sea salt and cracked black pepper make a tasty seasoning to sprinkle on this wholesome vegetable plate
Ingredients
Low-fat ricotta cheese
400 g, crumbled
Fennel seeds
3 tsp
Salt
½ tsp
Pepper
½ tsp
Orange sweet potato (kumara)
400 g, peeled, thinly sliced lenghtways
Red capsicum
1 medium, cut into 4cm pieces
Yellow capsicum
1 medium, cut into 4cm pieces
Zucchini
2 medium, thinly sliced lengthways
Tomato(es)
2 small, (roma) halved
Green shallot(s)
8 individual, trimmed, halved
Oil spray
1 x 3 second spray(s)
Flaxseed oil
1 tbs
Instructions
1
Using a mortar and pestle, crush fennel seeds. Add sea salt and cracked black pepper and mix to combine.
2
Preheat a barbecue or chargrill over medium-high heat. Lightly spray sweet potato, capsicum, zucchini, tomatoes and shallots with oil and sprinkle with 2 teaspoons fennel salt. Cook, turning, for 8–10 minutes or until tender and lightly browned.
3
Place vegetables on a large serving platter and sprinkle with ricotta. Drizzle with flaxseed oil and sprinkle with remaining fennel salt. Serve.
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