Side Servings

Steamed veggies and ricotta with lemon dressing

By Abigail Donnelly
4
Easy
5 minutes
5 minutes
Wine/Spirit Pairing
Nederburg Rhine Riesling 2006
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Ingredients

Method
  • 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

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    val sampson
    11 September 2019

    Grateful thanks to you, Abigail,
    Appreciate the break down of Protein, so important for us and the fat content which our body requires, and the essential healthy carbs, for energy, too.
    I just can’t stop pouring over your exciting recipies.

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