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Baked ricotta and pumpkin salad
5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Add some colour to you mid-week dinners with this gluten-free vegetarian salad filled with cannellini beans, veggies and slices of backed ricotta.
Ingredients
Reduced-fat ricotta cheese
250 g
Red capsicum
1 medium, thinly sliced
Olive oil
1½ tbs
Dried oregano
1 tsp
Dried chilli flakes
¼ tsp
Pumpkin
500 g, diced
Mixed salad leaves
200 g, baby
Canned cannellini beans, rinsed, drained
1 400g can, ( 1 x 400g can)
Walnuts
2 tbs, toasted, chopped
99% fat-free French dressing
60 ml