Baked beets and ricotta with buckwheat & rockmelon

30 Min
very easy
4 People
Rating starstarstarstarstar
Baked lightly spiced ricotta and baby beets tossed with buckwheat, sweet rockmelon and a lemon basil dressing.
1. Set oven to 200ÂșC. Trim and wedge beetroots, halve tomatoes. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Cook for 20-25 minutes, or until tender.

2. Place buckwheat in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

3. Mix ricotta with lemon zest, 1 tbsp olive oil, 1 tsp cumin, salt and pepper. Place spoonfuls on oven tray for the last 15 minutes of the vegetables cooking.

4. Deseed rockmelon, halve and deseed cucumber. Slice both into crescents. Halve snow pea sprouts and rinse rocket.

5. Finely slice 1/2 packet basil. Combine with 3 tbsp olive oil, lemon juice, 1 tsp honey (use to taste), salt and pepper.

6. Arrange all components on a large platter (or individual plates). Pour over dressing and scatter with remaining basil to serve.
baby beetroots 1 bunch
cherry tomatoes 1 punnet

buckwheat 1 packet (200g)

ricotta cheese 1/2 tub (250g)
lemon 1

rockmelon 1/2
continental cucumber 1/2
snow pea sprouts 1/2 punnet
rocket 1/2 bag (100g)

basil 1 packet

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, honey