Ingredients
Base recipe = 2 servings.
Pin
- 150 g red bell pepper
- 150 g yellow bell pepper
- 120 g yellow jumbo onion, sliced
- 57 g baby carrots
- 28 g baby mixed greens
- 28 g aged ricotta cheese, cubed
- 15 g raspberry mustard
- 13.5 g basil oil
- 13.5 g extra-virgin olive oil
- Sea salt & freshly ground black pepper
🥕 Vegetarian
🚫🌾 Gluten-Free
Preparation
- Blanch baby carrots, then marinate with olive oil, salt and pepper.
- Roast whole peppers at 350°F (175°C), turning every 5 minutes for ~20 minutes. Steam covered, peel, then cut into julienne.
- Blanch sliced onion briefly; cool and pat dry.
- In a bowl, combine peppers, onion, raspberry mustard and cubed ricotta; season to taste.
- Plate the pepper mixture; garnish with mixed greens and marinated carrots. Drizzle with basil oil and serve.
| Calories | 210 kcal |
| Total Fat | 14 g |
| Carbohydrates | 16 g |
| Protein | 6 g |
| Fiber | 4 g |
| Sodium | 240 mg |
| Sugars | 9 g |