Smoky white bean & ricotta traybake
Serves 4
Easy
Prep:
Cook:
Make this bean and ricotta traybake using our pre-prepared roasted summer vegetable traybake. Serve al fresco with crusty bread for dipping and scooping
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- 2 tbsp olive oil
- 3 garlic clovescrushed
- 2 tbsp tomato purée
- 1 tsp smoked paprika
- 200ml vegetable stock
- small handful of thyme sprigs
- 350g roasted vegetables(see step 1 below)
- 700g jar white beansdrained and rinsed
- 250g ricotta
- crusty breadand green salad, to serve
Nutrition: Per serving
- kcal342low
- fat17g
- saturates5g
- carbs25g
- sugars10g
- fibre13ghigh
- protein16g
- salt1.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Mix half the olive oil with the garlic, tomato purée, paprika, veg stock and thyme in a roasting tin. Stir in the roasted veg and beans, nestle the ricotta in the middle and drizzle with the remaining oil.
step 2
Season and roast for 30-35 mins until reduced and golden. Serve with crusty bread for dipping and a green salad in a lemony dressing.
