Facts & Figures
Description
Sumac roasted pumpkin with zucchini and eschalot, a cream herbed ‘soicotta’, balsamic blistered cherry tomatoes, crushed roasted walnuts and broad beans.
Background Story
Serving Suggestions
Nutritional Facts
Ingredients
Preparation
Heat a drizzle of olive oil in a pan over medium heat.
Add roasted vegetables to the pan, then sear until golden.
Add cherry tomatoes to the pan, then stir for 1 minute.
To serve, place soy ricotta onto a plate, then layer with roasted vegetables and tomatoes. Top with walnuts and broad beans.
Transfer roasted vegetables to a microwave-safe container, then add 1 tablespoon of water. Stir, then heat on high for 1.5 minutes. Add cherry tomatoes, then heat on high for a further 1 minute. Serve with soy ricotta, and top with walnuts and broad beans.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.