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Spicy asian ice cream

10 minutes

Roasted ricotta with mushroom steaks and spring onions

Serves 2 as a main course or 4 as a side serving

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

250 g ricotta
4 extra-large portabellini mushrooms (mushroom steaks)
About 8 whole spring onions, trimmed
A few sprigs of rosemary
Sea salt and freshly ground black pepper
Olive oil, to drizzle
A mix of salad greens, to serve

Method

Preheat the oven to 220°C.
Arrange the ricotta and mushrooms in a single layer in an oiled ovenproof dish. Add the onions and some rosemary.
Season and moisten with oil. Roast for 15 minutes or until the mushrooms are just cooked and the onions are starting to char. Serve, while still warm and with all the juices spooned over, over servings of salad greens.

Cook’s tip: This makes a great accompaniment to thin, pan-fried medallions of beef fillet.

Per serving: 402.8kJ, 7.84g protein, 5g fat, 4g carbs

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Roasted ricotta with mushroom steaks and spring onions

Roasted ricotta with mushroom steaks and spring onions

Ingredients

Method