Warm garlic broccolini salad with ricotta

by Leanne Ward

This is one of my favourite vegetarian meals. It’s packed full of nutrients and delicious flavours. Leftovers can be stored in the fridge for a few days.

Warm garlic broccolini salad with ricotta

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 6 voted )


  • 1 tbsp rice bran oil
  • 2 tbsp minced garlic
  • 2 bunches of broccolini
  • 250g punnet of cherry tomatoes
  • 1 tin chickpeas, washed and drained
  • 250g cup mushrooms, roughly chopped
  • 2 large handfuls of spinach, washed
  • 1 cup reduced fat ricotta
  • 1 tsp black sesame seeds
  • 1 tsp paprika


  1. Heat the oil in a large frying pan over a high heat, add the garlic and fry for 15-20 seconds. Add the broccolini and fry for 4-5 minutes. Add the mushrooms and cherry tomatoes and fry until brown. Just before removing from heat, stir through the chickpeas.
  2. Place spinach onto a serving dish and top broccolini mixture. Add ricotta on top and sprinkle with black sesame seeds and paprika.

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