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Steamed veggies and ricotta with lemon dressing

By Abigail Donnelly
4
Easy
5 minutes
5 minutes

Ingredients

  • 200 g Tenderstem broccoli
  • 400 g baby spinach
  • 200 g baby marrow, sliced
  • 200 g ricotta cheese, quartered
  • chicken or vegetable stock
  • For the dressing:

  • 1 T extra virgin olive oil
  • 3 T red wine vinegar
  • 1 lemon, segmented
  • salt and freshly ground black pepper

Method

Place the vegetables and cheese in a steamer and steam over boiling chicken stock for 6 minutes.

Mix together the ingredients for the dressing and drizzle over the vegetables.

Per serving: 2195kJ, 5.6g protein, 27.3g fat, 76g carbs

Add a slab of creamy Danish feta if you like.

 

TASTE’s take:

Add a slab of creamy Danish feta if you like.