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Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 6 wholemeal rolls
- 250grams Macro organic frozen kale
- 1/2 bunch spring onions, thinly sliced
- 375grams light ricotta
- 1 yellow capsicum, deseeded, sliced
- 250grams Qukes baby cucumbers, quartered lengthways
Nutrition per serving
902kJ / 215Cal
902 Kilojoules or 215 Calories
10% of daily energy intake*
Protein
12.2grams
Fat
6.6grams
Carbs
22.8grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 3
Slice 2cm off tops of rolls. Remove bread, leaving 1cm border. Tear tops and bread into rough cubes, then place on tray with rolls.
Step 3 of 3
Place kale in a large microwave-safe bowl. Microwave on medium for 3 minutes or until defrosted and slightly warmed. Fold in onion and ricotta. Season with pepper. Divide mixture among rolls, then bake for 10 minutes or until warmed through and bread is lightly toasted. Serve with capsicum, baby cucumber and torn bread.
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