Green bean, pumpkin and ricotta salad
Pumpkin, butternut, raw
350 g, (450g peeled), cut into thin wedges
Low-fat ricotta cheese
1 tsp, flakes
200 g, trimmed
100 g, trimmed
¼ cup(s), toasted
1 tbs, red wine
Fresh flat-leaf parsley
- Place pumpkin and ricotta on separate baking paper lined baking trays. Drizzle both with olive oil and season with salt and pepper. Sprinkle ricotta with chilli. Bake for 25 mins or until pumpkin is tender and ricotta browned.
- Meanwhile, cook both bean varieties in a large saucepan of boiling water for 2 mins or until just tender. Refresh the beans under cold running water, then allow to drain well.
- Arrange pumpkin, beans and almonds on a platter. Top with dollops of ricotta. Drizzle with macadamia oil and vinegar, then scatter with parsley.