Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 240°C. Line 2 large baking trays with baking paper. Combine the olive oil, garlic, thyme and orange rind in a small bowl. Arrange pumpkin on 1 lined tray and the cauliflower and beetroot on the remaining tray. Brush vegetables with oil mixture and season. Roast the pumpkin for 30-35 mins or until caramelised and tender, adding the cauliflower and beetroot for the last 25 mins of cooking. Set aside for 10 mins to cool slightly.
Step 2
Meanwhile, combine the ricotta and extra virgin olive oil in a food processor and process until smooth. Season.
Step 3
To make the whole lemon dressing, finely chop half the lemon. Juice the remaining half. Combine shallot, lemon, lemon juice and garlic in a small bowl. Stir in the oil and season.
Step 4
Arrange vegetables and extra orange on a serving platter. Drizzle with the dressing and sprinkle with pistachio. Serve with ricotta mixture.
1/4 (about 700g) Kent pumpkin, seeded, cut into 2cm-thick wedges
1/2 cauliflower, cut into florets
2 beetroot, peeled, cut into 1.5cm-thick wedges
300g firm ricotta
2 tbs extra virgin olive oil
2 oranges, extra, peeled, thinly sliced crossways
1/3 cup (45g) pistachios, coarsely chopped
Whole lemon dressing
1 lemon, halved
1 shallot, finely chopped
1/2 garlic clove, crushed
1/4 cup (60ml) Coles Australian Extra Virgin Olive Oil
Method
Step 1
Preheat oven to 240°C. Line 2 large baking trays with baking paper. Combine the olive oil, garlic, thyme and orange rind in a small bowl. Arrange pumpkin on 1 lined tray and the cauliflower and beetroot on the remaining tray. Brush vegetables with oil mixture and season. Roast the pumpkin for 30-35 mins or until caramelised and tender, adding the cauliflower and beetroot for the last 25 mins of cooking. Set aside for 10 mins to cool slightly.
Step 2
Meanwhile, combine the ricotta and extra virgin olive oil in a food processor and process until smooth. Season.
Step 3
To make the whole lemon dressing, finely chop half the lemon. Juice the remaining half. Combine shallot, lemon, lemon juice and garlic in a small bowl. Stir in the oil and season.
Step 4
Arrange vegetables and extra orange on a serving platter. Drizzle with the dressing and sprinkle with pistachio. Serve with ricotta mixture.
