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Baked broccoli with ricotta and pesto

Broccoli lovers unite! A simple warming dish, rich in nutrients including  folate, potassium and iron from the broccoli teamed with juicy minerals from the pesto (herbs always up the mineral content in a meal) and some plant based protein and healthy fats from almonds.

If you want to make this recipe vegan, omit the ricotta and add cherry tomatoes or another vegetable of choice. So easy, literally a few minutes to prep and then into the oven!

BAKED BROCCOLI RICOTTA AND PESTO 

Serves 6-8 as a side

GF : SF : VEGETARIAN

3 heads broccoli, halved down the middle, stalks trimmed

1/4 cup olive oil

250g ricotta

4 tbsp pesto

1/4 bunch dill, leaves picked

1 small bunch micro sorrel, or can use another herb of choice

1/3 cup almonds, chopped

1/2 lemon

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper. Cut broccoli heads in half and place cut side down on baking tray. Drizzle with olive oil and sprinkle with sea salt then place in oven to cook 30-40 minutes (depending on how crispy you like your broccoli). Remove from oven, and crumble ricotta, herbs and almonds around the broccoli heads. Drizzle with pesto, season and serve with lemon wedges.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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