Written by Rhian Hunter
SERVE 4
FOR THE SALAD
¾ Cup Almond Ricotta
½ Cup Pine Nuts
½ Cup Tinned Chickpeas, drained & rinsed
½ Cup Sun-Dried Tomatoes
6 Cups Mixed Greens
(Spinach, Rocket, Swiss Chard, Beetroot Leaves, etc)
FOR THE DRESSING
½ Cup Kale & Hemp Pesto
Juice of 1 Lemon
1 TBLS Olive Oil
Salt & Pepper, to taste
METHOD
In a large salad bowl toss all salad ingredients together except ricotta.
Serve on Plates with a drizzle of pesto and crumbled ricotta.
Tip
You will find the almond ricotta recipe in the Sheese Section of this book, and the pesto recipe in the Snacks Section