Baked Ricotta and Pumpkin Salad with Toasted Rye

A luscious light meal for a hot summer night!

baked ricotta

Baked Ricotta and Roast Pumpkin Salad with Toasted Rye

Ingredients

  • Spray oil
  • 500g low fat ricotta
  • 1/3 cup grated parmesan
  • 1 egg, lightly beaten
  • 2 tablespoons fresh oregano
  • Sprinkle chilli flakes
  • For the salad:
    • 1 cup pumpkin pieces, roasted
    • 10 cherry tomatoes, halved
    • ½ cucumber, sliced
    • 2 cups baby spinach
    • ¼ red onion
    • 1 tablespoon pine nuts, roasted
  • Rye bread, toasted

Method

  1. Preheat oven to 200° Spray 2 ramekins with olive oil.
  2. Combine ricotta, parmesan, egg, chilli and oregano in a small bowl
  3. Transfer mixture to oiled ramekins, spray top with olive oil and place in hot oven for 25 minutes.
  4. Meanwhile, combine the salad ingredients and toast the bread.
  5. Ricotta is cooked when golden and set. Serve alongside bread and salad.
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Simone Van Den Berg
I'm an ESSA Accredited Exercise Physiologist and DAA Accredited Practising Dietitian. I enjoy spending the weekends making healthy meals out of family favourites and I keep busy and active with my two Labradors, Ellie and Jude.

Simone Van Den Berg

I'm an ESSA Accredited Exercise Physiologist and DAA Accredited Practising Dietitian. I enjoy spending the weekends making healthy meals out of family favourites and I keep busy and active with my two Labradors, Ellie and Jude.

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