Vegetables ‘It’s all ready-cooked’
easy
40'
Ingredients
2 p.
- 250 g of ricotta
- 300 g cherry tomatoes
- 2 yellow peppers
- 2 fennels
- 1 clove garlic
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 bunch basil
- ½ organic lemon
- 3 tbsp sunflower seed
- 2 tbsp rose harissa (or regular harissa)
- 2 tbsp from Vrai Sirop de Liège
- Virgin olive oil
- Pepper
- Salt
Recipe
40'
Preparation:
15'
|
Cooking:
25'
|
Marinating:
1
Preheat the oven to 180 °C. Slice the pepper into strips, cut the fennel into wedges and leave the cherry tomatoes whole. Arrange everything on a baking tray lined with baking paper and season with thyme, rosemary, olive oil, pepper and salt. Leave some space for the ricotta.
2
Mix the Syrup from Liège with the harissa and olive oil. Place the ricotta upside down on the baking tray. Pour the mixture over it, add pepper and salt. Bake in the oven for 25 minutes.
3
In a small bowl, mix the basil, crushed garlic, sunflower seeds and olive oil until you get a smooth sauce, then season with lemon juice and zest.
4
Take the vegetables and the ricotta out of the oven and drizzle everything with the basil sauce.
Side dish and cheeseDinnerThe classicEnhanceSupper
