Free Healthy Recipe - Baked Ricotta Salad

Low fat

This one's for those who like cheese but want to keep the kilojoule count low. Ricotta on its own is quite bland therefore baking it fresh with herbs and small pickles gives it a much fuller flavour. Buy a good quality low fat ricotta from a deli rather than prepacked supermarket brand.

Ingredients

400 grams low fat ricotta

¹/3 cup pickled cornichons

6 sprigs thyme

2 sprigs rosemary

4 tsp olive oil

6 thin slices rye bread, toasted

3 cups mixed salad greens

6 vine ripened tomatoes sliced

Dressing:

3 tbsp extra virgin olive oil

1 tsp umeboshi vinegar

1 tsp white wine vinegar

cracked black pepper

Method

Preheat the oven to 180 degrees Celsius.

Finely chop the herbs and combine in a small bowl with the cornichons and olive oil. Spoon the mixture evenly into 6 lightly oiled muffin dishes. Spoon over the ricotta cheese and then bake in the oven for 25 minutes until the ricotta is slightly golden on top.
Mix the dressing ingredients together. Arrange the salad greens and sliced tomatoes on individual plates and dress each with a teaspoon of dressing. Remove the baked ricottas from the oven and gently ease them from the tray. Lay them onto a slice of rye toast and place on top of the salad. Drizzle another teaspoon of dressing over the ricotta toast and serve with cracked black pepper.

Note : Ricotta contains more lactose than hard fermented cheeses. Hard fermented cheeses contain much more fat. Baking ricotta may make it more tolerable for people with slight lactose intolerance.

Makes 6 servings

Prep Time:	5 mins
Cooking Time:	25 mins
Ready in:	30 mins
Suitable for:
Entree, Lunch, Salad, Side Dish

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Nutritional Information - Per Serve
Kj	1449 kj
Calories	346 kcal
Fat	19.6 g
Saturated Fat	5.9 g
Total Carbohydrate	27.1 g
Total Protein	13.4 g
Fibre	4.4 g

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