Vegetable pudding with roasted peppers beetroot and seeds salad

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients for 3 servings

✓ 150 gr broccoli

✓ 150 gr cauliflower

✓ 150 gr ricotta

✓ 1 egg

✓ a few sprigs of dill

✓ 1 tbsp chia seeds

✓ 1-2 pcs. roasted kapia pepper, cut into strips

✓ a pinch of salt

Grated beetroot, grated carrot, salt, lemon juice, olive oil, raw pumpkin seeds.

Method of preparation

If you have fresh broccoli and cauliflower, boil them for 5 minutes. If they are frozen, boil them for 2-3 minutes.

After draining the florets well, mix them with ricotta, egg, very finely chopped dill, chia seeds, roasted kapia pepper and salt.

Line a baking dish with a little bit of grapeseed oil and breadcrumbs, add the mixture and bake the pudding for 15 minutes, at 165-170°C.

As a side dish serve a salad prepared from grated beetroot, grated carrot, salt, lemon juice, olive oil, raw pumpkin seeds and cheerfulness.

Tips and tricks

Roasted peppers can be frozen immediately after roasting, without peeling. When defrosted, they will be much easier to clean and are just as tasty! And never throw away the juice from the roasted peppers! Mixed with olive oil and a little garlic, it can be a delicious dressing for any salad and other dishes!