Roast Purple Sprouting Broccoli and Ricotta
Ingredients
350 g of purple sprouting broccoli
3 tbsp of extra virgin olive oil
0.5 tsp of aleppo pepper or chilli flakes
0.5 tsp of coriander seeds, crushed
1 large garlic clove, thinly sliced
250 g of ricotta
3 anchovies, thinly sliced, or 1tbsp capers, drained
250 g of merchant gourmet glorious grains with red rice & quinoa
0.5 lemon, zested and juiced
2 servings
Calories~825 kcal
Protein~30 g
Carbs~63 g
Fat~50 g
Fiber~13 g
Sugar~8 g
Total recipe
Calories~1,650 kcal
Protein~60 g
Carbs~125 g
Fat~100 g
Fiber~25 g
Sugar~15 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a roasting tray, toss the broccoli with 2tbsp of the oil, most of the aleppo pepper or chilli, coriander, garlic and a pinch of salt. Roast uncovered for 10 mins, then push the broccoli to the sides, nestle in the whole ricotta and sprinkle with the remaining aleppo pepper or chilli. Toss in the anchovies or capers.
Step 2
Return the tray to the oven for 10-15 mins, until the broccoli is tender. Heat the grains according to the pack.
Step 3
Remove the tray from the oven and tumble in the grains. Scatter with lemon zest, drizzle with the juice and remaining oil, and season to taste. Divide the cheese in half and serve onto two plates.
