Plat
Roasted Veggies and Chickpeas over Lemony Whipped Ricotta
55 minPour 4Nutri-Score B€€
B
55 min
55 minRoasted Veggies and Chickpeas over Lemony Whipped Ricotta
recette de
STELLA DRIVAS
@hungryhappens
6 recettes
7 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
broccoli (cut into florets)Fruits et légumes400 g
cauliflower (cut into florets)Fruits et légumes300 g
chickpeas (canned, drained and rinsed)Épicerie400 g
olive oil (divided)Épicerie60 ml
garlic (minced)Fruits et légumes3 morceaux
paprikaÉpices5 g
ground cuminÉpices3 g- dried oreganoÉpices3 g
saltÉpices5 g
black pepper (ground)Épices2 g
ricottaProduits laitiers400 g
feta (crumbled)Produits laitiers100 g
honeyÉpicerie15 ml
lemon (zested and juiced)Fruits et légumes1 morceau
par portion
Nutrition
333kcal
- Glucides
- 24 g
- Protéines
- 16 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Robot multifonction
pas à pas
Préparation
- Étape 1
Season the vegetables and chickpeas
- Toss the broccoli, cauliflower and chickpeas with olive oil, garlic, paprika, cumin, oregano, salt and pepper.
- Spread everything in a single layer on a baking tray.
- Étape 2
Roast the vegetables
- Roast until golden and tender, flipping halfway through.
- Étape 3
Whip the lemony ricotta
- Blend the ricotta with the feta, olive oil, honey, lemon zest and lemon juice until smooth and fluffy.
- Season to taste.
- Étape 4
Assemble and serve
- Spread the whipped ricotta on a plate.
- Pile the roasted vegetables and chickpeas on top and serve.