Side Servings
Steamed veggies and ricotta with lemon dressing
4
Easy
5 minutes
5 minutes
Wine/Spirit Pairing
Nederburg Rhine Riesling 2006
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
IngredientsPlace 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.
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.