What you’ll need

Serves 2

  • 200g low fat ricotta
  • 1 egg yolk
  • 2 egg whites
  • 2 tablespoons parsley, chopped
  • 4 sprigs thyme
  • zest of a lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon parmesan, grated
  • olive oil (to grease ramekins)

Rocket salad

  • 1 cup rocket leaves
  • 1/4 pear, thinly sliced
  • 1 tablespoon walnuts, roasted and chopped
  • 1 teaspoon good quality balsamic vinegar
  • 2 teaspoons olive oil
  • salt and pepper

The easy bit

  1. Preheat the oven to 180°C.
  2. In a food processer, blend ricotta, egg yolk, parsley, thyme, lemon zest and juice, parmesan and cracked pepper until smooth.
  3. Whisk egg whites until soft peak have formed, then gently fold in to the mixture.
  4. Spoon the mixture in to well greased 150ml ramekins. Then bake for 12-15 minutes. (Test with a skewer – it should come out clean.)
  5. For the salad, toss rocket, pear and walnuts together. Dress with vinegar and olive oil and season with salt and pepper.
  6. Serve warm or room temperature. Great for Sunday lunch!
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