pack of ricotta
spoonful of yogurt
olive oil
lemon juice
aubergine
courgette
a few cherry toms
basil
Cut the aubergine and courgette into large dice. Leave the tomatoes whole? Roast them all in the oven. In a food processor, blitz the ricotta and yogurt with oil and lemon juice, scraping down the sides, until it's perfectly smooth. Salt to taste. Spread the whipped ricotta on a plate, and grate over some black pepper. Pile on the roasted veg and garnish with leaves of basil. Serve with tortilla chips. Upside down veggie nachos.
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