Winter is a time of abundant produce here in Queensland! Root veggies and brassicas fill the garden and kitchen along with beautiful fresh herbs. This dish is the perfect accompaniment to a winter roast or enjoyed just as much on its own.
Ingredients - serves four
2 Carrots sliced into 2cm
2 Tbsp extra virgin olive oil
Salt
Pepper
1 Cup ricotta
2 Garlic cloves
1 1/2 Tbsp dill
1 Tsp lemon zest
1 Head of broccoli
Method
Preheat oven to 180 degrees. Toss sliced carrots in 1 tbsp of olive oil and a pinch of salt and pepper. Spread evenly on a tray and roast for 25 minutes or until just cooked through.
Add ricotta, garlic, dill, lemon zest, 1/2 tsp salt and 1/2 tsp pepper to a bowl and combine with a whisk until smooth and creamy. Set aside in the fridge until needed.
Chop broccoli into florets. Add some olive oil to a heavy based pan on medium to high heat. Add the broccoli and cook for approximately 10 minutes or until the broccoli has some colour and still has crunch to it.
On a serving plate, spread a generous amount of the ricotta mixture in the centre. Once carrots and broccoli are ready, place them on top. Drizzle with olive oil and enjoy!
