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The temperature may be dropping here in Sydney but Lola Berry is bringing us a cure to our winter blues with this hearty and nourishing Kale and Ricotta pie recipe – straight from her new cookbook.
Ingredients:
- 2 tablespoons extra- virgin olive oil
- 1 large bunch of kale, stalked removed and leaves chopped
- 1 zucchini, grated
- 250 g (1 cup) ricotta
- 55g (1/2 cup) almond meal
- 8 eggs, beaten
- Salt flakes and freshly ground black pepper
Salsa:
- 200g (1 cup) chopped tomatoes (go for local if you can)
- 1 small red onion, finely diced
- 1 mild chilli, finely sliced
- ¼ bunch of coriander, finely chopped
- Juice of 1 lime
- Salt flakes and freshly ground black pepper
Directions:
- Preheat the oven to 200°C and grease a cake or tart tin with olive oil.
- Pop your pan over a medium heat, add the extra-virgin olive oil then the chopped kale and saute for a few minutes, until the kale has started to soften. Put the kale into the cake tin.
- In a bowl, mix your zucchini, ricotta, almond meal, eggs and seasoning, then tip that over the kale. Cook your paleo pie for about 40 minutes, until the top is lovely and olden.
- Remove the pie from the oven and let it cool, then slice it up and enjoy warm (or it tastes great cold the next day straight from the fridge).
- The salsa is raw, so all you need to do is mix all the ingredients together and you’re good to go! The salsa will last 2-3 days in the fridge.
Serves 6.
The Happy Cookbook has been available at Dymocks