Weekly Meal Plan – Spring Week 7, 2022
Asparagus & Ricotta Tart / Orange Ginger Chicken Bowl / Turkey Pasta Bake / Chorizo & Haloumi Skewers
Asparagus and Ricotta Tart with Roasted Tomato Salad
Ingredients
- 8 eggs
- 400 grams ricotta
- 75 grams parmesan
- ⅓ cup milk
- 3 bunches asparagus - end trimmed
- 250 grams cherry tomatoes
- 120 grams salad mix
- 2 tbsp thyme
Instructions
- Preheat oven to 200°C.
- Grease and line a 20x30cm lamington pan with baking paper.
- Bring a saucepan of water to the boil. Add the asparagus and cook for 1 minute then drain and rinse under cold water.
- While the asparagus cooks, combine eggs, milk, parmesan, ricotta, half the thyme and season.
- Pour into tin and top with asparagus. Change the direction the asparagus is placed so everyone gets all of the asparagus.
- Place the tomatoes on a tray, drizzle with oil then scatter with remaining thyme and season with salt and pepper.
- Place both trays in the oven and bake 25 minutes or until risen and cooked through.
- Remove from the oven and slice up the tart. Place the tomatoes on the salad mix and toss to combine.
