Salted Ricotta And Fennel Recipe
Recipe By Taste
Fill sweet roasted capsicum with lentils for an italian-inspired vegetarian starter served on a bed of roasted fennel.
4.3
19 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Salted Ricotta And Fennel Recipe
- 0.17 tablespoon Thinly sliced sun-dried tomatoes
- 0.17 tablespoon Finely chopped pitted small black olives
- 66.67 gram Can brown lentils, rinsed, drained
- 1/25 cup Finely Chopped Chives
- 13.33 gram Coarsely grated ricotta salata*, plus extra 20g shaved to serve
- 1 Whole roasted red capsicums*, drained on absorbent paper
- 0.67 Baby fennel bulbs, thinly sliced
- 0.08 cup Dry white wine or massel vegetable liquid stock
Nutrition
value
value
780
calories per serving
26 g Fat40 g Protein116 g Carbs74 g FiberOther
Current Totals
- Fat26g
- Protein40g
- Carbs116g
- Fiber74g
MacroNutrients
- Carbs116g
- Protein40g
- Fiber74g
Fats
- Fat26g
Vitamins & Minerals
- Calcium1920mg
- Iron34mg
- Vitamin A42mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B61mg
- Vitamin B983mcg
- Vitamin B120mcg
- Vitamin C38mg
- Vitamin E< 1mg
- Copper2mcg
- Magnesium662mg
- Manganese11mg
- Phosphorus939mg
- Selenium38mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste