LOSE IT! - - Nutritionist In Your Pocket -

600g ricotta cheese FOR THE TOP­PING 100g pi­mento-stuffed green olives, roughly chopped ¼ red onion, finely chopped 5g fresh thyme

cup ex­tra-vir­gin olive oil, plus ex­tra for driz­zling Hi­malayan salt and black pep­per Bant­ing crack­ers, to serve

1. Pre­heat the oven to 180˚C. Form the ricotta into 4 small mounds and place them on a lined bak­ing tray. 2. For the top­ping: Mix the chopped olives, red onion and thyme, pack this on top of the ricotta mounds, driz­zle 1 / cup olive 3 oil all over and sea­son. Bake the ricotta for 15–20 min­utes or un­til it is lightly golden. 3. To serve: Driz­zle olive oil over the ricotta and serve with Bant­ing crack­ers or fresh veg­eta­bles.

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