Steamed veggies and ricotta with lemon dressing

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STEAMED VEGGIES AND RICOTTA WITH LEMON DRESSING

Serves:	4
Category:	Vegetarian / Easy / Quick
Prep time:	5 minutes
Cooking time:	5 minutes
Dietary considerations:	Fat conscious
Wine: Nederburg Rhine Riesling 2006

INGREDIENTS

200 g Tenderstem broccoli

400 g baby spinach

200 g baby marrow, sliced

200 g ricotta cheese, quartered

chicken or vegetable stock

For the dressing:

1 T extra virgin olive oil

3 T red wine vinegar

1 lemon, segmented

salt and freshly ground black pepper

COOKING INSTRUCTIONS

Place the vegetables and cheese in a steamer and steam over boiling chicken stock for 6 minutes.

Mix together the ingredients for the dressing and drizzle over the vegetables.

Per serving: 2195kJ, 5.6g protein, 27.3g fat, 76g carbs

Add a slab of creamy Danish feta if you like.

TASTE’s take:

Add a slab of creamy Danish feta if you like.