Chard, roast cherry tomato and ricotta bake
Not only is this dish super simple, it's great value too: this delicious dish serves two for £4.60. For extra pizzazz take some pancetta cubes with the tomatoes and add to the bake.
- 150g cherry tomatoes
- olive oil extra-virgin
- butter
- 200g chardshredded
- a good grating nutmeg
- 125g ricotta
- 3 eggs
- 50g parmesangrated
Nutrition: per serving
- kcal371
- fat26.8g
- saturates0g
- carbs6.4g
- sugars0g
- fibre1g
- protein26.7g
- salt2g
Method
step 1
Heat the oven to 220c/fan 200c/gas 7. Toss the tomatoes with a little olive oil, season and roast for 10 minutes. Take out but leave the oven on.
step 2
In the meantime, melt a knob of butter in a large frying pan then fry the chard for 5 minutes or until wilted and tender. Season with the nutmeg, salt and pepper.
Press against the pan with a wooden spoon to squeeze out excess juices and pour them away. Beat the ricotta with the eggs and most of the parmesan. Season, then stir in the chard.
Pour into a buttered baking dish about 20cm square, spoon on the tomatoes and sprinkle on the rest of the cheese.
Bake for 10-15 minutes until just set in the middle. Grill for 2 minutes until golden if you want more colour. Serve with a crisp green salad.