Hasselback root vegetables on ricotta

This recipe inspired by Chef Yotam Ottolenghi is the perfect combination of golden and crispy root veg and creamy herbed ricotta.

More than 1 hour

Serves 4-6 (as a side)

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Ingredients:

8-10 small-medium beetroots, peeled
6-8 small sweet potatoes
Salt and milled pepper
Olive oil, for roasting and dressing
1½ tubs (375g) PnP ricotta cheese
½ cup (125g) PnP double cream plain yoghurt
½ punnet (10g) each fresh mint and dill, torn + extra for serving
Juice (60ml) and grated peel of 1 lemon
Toasted pumpkin seeds

Method:

Preheat oven to 220°C.
Cut beetroot and sweet potato hasselback style, take care not to cut all the way through.
Place on a baking tray, season well and drizzle with oil.
Roast for 50-60 minutes until tender in the centre and crispy on the outside.
Blitz ricotta and yoghurt together, add herbs and lemon, and season.
Spread ricotta mixture on a platter and top with roasted veg.
Sprinkle with toasted seeds and extra herbs, and drizzle with olive oil.

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