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Honey-roasted winter veg with lemon ricotta


Serves: 6
timePrep time: 30 mins
timeTotal time:
Honey-roasted winter veg with lemon ricotta
Recipe photograph by Kris Kirkham

Honey-roasted winter veg with lemon ricotta

The sweetness from the honey veg goes wonderfully with the creamy ricotta

Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
328Kcal
Fat
16gr
Saturates
5gr
Carbs
35gr
Sugars
27gr
Fibre
11gr
Protein
7gr
Salt
0.4gr

Alex Head, owner of Social Pantry

Alex Head, owner of Social Pantry

Alex Head is the owner of London events and catering company Social Pantry, as well as Social Pantry Cafe in Battersea. 
See more of Alex Head, owner of Social Pantry’s recipes
Alex Head, owner of Social Pantry

Alex Head, owner of Social Pantry

Alex Head is the owner of London events and catering company Social Pantry, as well as Social Pantry Cafe in Battersea. 
See more of Alex Head, owner of Social Pantry’s recipes

Ingredients

  • 1 large butternut squash (about 1kg)
  • 9-12 bunched carrots
  • 2½ tbsp olive oil
  • 2 tbsp clear honey
  • ½ tbsp coriander seeds, lightly crushed
  • 6 sprigs of thyme
  • 1 x 250g pack cooked natural beetroot, each cut into 4 chunks
  • zest of 1 lemon
  • 1 x 250g tub ricotta
  • ¼ tsp ground white pepper
For the dressing
  • 3 tbsp extra-virgin olive oil
  • 1 tsp clear honey
  • 1 tsp wholegrain mustard
  • juice of 1 lemon

Step by step

Get ahead
Prepare to the end of step 6 several hours ahead. Keep the ricotta chilled.
  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Cut the butternut squash in half lengthways and scoop out the seeds. Reserve to make the salted seeds to serve with drinks (see page 41). Leaving the skin on, cut the squash into wedges about 3cm wide.
  3. Trim the tops from the carrots, leaving about 2cm of stalk attached. Keep the leafy tops to make the chimichurri for the main. Scrub the carrots and halve them lengthways.
  4. Put the squash and carrots on a very large baking tray, keeping them separate. Drizzle with 2 tablespoons of olive oil and the honey, then scatter on the coriander seeds and thyme. Season with sea salt and roast in the oven for 25 minutes.
  5. Meanwhile, toss the beetroot chunks with ½ tablespoon of oil and seasoning. Add to the tray, giving the other veg a stir, and roast for another 20 minutes or until the veg are all tender and slightly caramelised. Remove from the oven and leave to cool to room temperature.
  6. Mix the lemon zest through the ricotta and season with the white pepper and a little sea salt. For the dressing, whisk all the ingredients together in a small bowl.
  7. To serve, toss the vegetables with the dressing and check the seasoning. Divide the vegetables between 6 starter plates, drizzle with any dressing left in the bowl, and serve with a spoonful of ricotta on the side.

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