Roast Purple Sprouting Broccoli and Ricotta
By OcadoLife
Published on 07 January 2022
A delicious lunch or light
dinner, this Roast Purple Sprouting Broccoli and Ricotta from food writer Esther
Clark calls for baking the ricotta, which makes it creamier – and earthy purple
sprouting broccoli loves creaminess. Salty anchovies bring extra flavour to the
healthy grains, and the lemon zest and juice give the whole dish a lift.Time and servings
30 minsTotal time
2Servings
30 minsCooking time
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
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.