24211

Ricotta toast with kale and cherry tomatoes

  • serves 1
  • Easy

This recipe for ricotta toast with kale and cherry tomatoes makes a great 10-minute meal for 1. It's veggie and low cal, so ticks a lot of the midweek boxes

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Ingredients

  • olive oil
  • garlic ½ clove, crushed
  • cherry tomatoes 8
  • baby kale 2 handfuls, roughly chopped
  • malted brown bloomer or crusty bread 2 slices
  • ricotta 4 tbsp, seasoned
  • balsamic 2 tsp mixed with a pinch of sugar

Method

  • Step 1

    Heat 1 tbsp olive oil in a frying pan. Add the garlic and cook for a couple of minutes. Add the cherry tomatoes and cook until they start to soften. If the garlic starts to catch, add a tbsp of water. Stir in the kale and keep cooking until wilted. Season.

  • Step 2

    Toast the bread on both sides then spread over the ricotta. Put on a plate and pile on the kale mix. Drizzle the sweetened balsamic over.

Nutritional Information

  • Kcals 457
  • Carbs 42.7g
  • Protein 17.9g
  • Fat 22.6g
  • Sugars 11.5g
  • Salt 1g
  • Saturates 7.6g
  • Fibre 5.6g
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