Spiced vegetable, chickpea and ricotta salad
These golden caramelised vegetables, tossed with baked ricotta and chickpeas are best served warm. But if you have any leftovers, they make a great work lunch. And they're suitable for diabetics, too.
- 10 mins preparation
- 50 mins cooking
- Serves 2
Print
Ingredients
Spiced vegetable, chickpea and ricotta salad
- 200 gram baby carrots, trimmed
- 1 small kumara (250g), cut into 2cm small kumara (orange sweet potato) (250g), cut into 2cm
- 1/2 small red onion (50g) cut into wedges
- 1/2 medium red capsicum (175g), sliced thickly
- 1/2 x 400g canned chickpeas (garbanzo beans), rinsed, drained
- 1 tablespoon rice bran oil
- 1 teaspoon each ground cumin and coriander
- 150 gram fresh ricotta
- pinch each dried chilli flakes and oregano
- 150 gram vine-ripened baby cherry truss tomatoes
- 2 tablespoon roughly chopped walnuts
- 2 tablespoon fresh flat-leaf parsley leaves, torn
Method
Spiced vegetable, chickpea and ricotta salad
- 1Preheat oven to 200°C. Line an oven tray with baking paper.
- 2Place carrot, kumara, onion, capsicum and chickpeas on tray. Drizzle with half the oil and sprinkle with cumin and coriander. Toss gently to combine.
- 3Place ricotta on tray alongside vegetables. Drizzle with remaining oil; sprinkle with chilli and oregano. Bake ricotta and vegetables for 40 minutes or until vegetables are tender, adding tomatoes to tray for the last 10 minutes of cooking time.
- 4Serve ricotta with vegetables sprinkled with nuts and parsley.
Notes
You can use heirloom baby carrots, which would add great colour to this dish.
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
