Kale and Ricotta Pie with Tomato Salsa
When I was a kid, after swimming lessons Dad would always buy my little brother Tristan and me a spinach and ricotta roll from the bakery (which I would lather up in tomato sauce, mind you). They tasted great but I’m sure they didn’t have too many health benefits. This pie isn’t quite the same but it’s totally yum and inspired by that flavor combo I loved so much.
Serves6
CostInexpensive
Total TimeUnder One Hour
Make Ahead RecipeYes
Dietary ConsiderationVegan, Vegetarian
Ingredients
- For the Pie:
- 3 tablespoons extra virgin olive oil
- 1 large bunch of kale, stalks removed and leaves chopped
- 8 eggs, beaten
- 1 zucchini, grated
- 1 cup (250 g) ricotta cheese
- 1/2 cup (55 g) almond meal
- Sea salt and freshly ground black pepper
- For the Salsa:
- 1 cup (200 g) chopped fresh tomatoes (go for local if you can)
- 1 small red onion, finely diced
- 1 cayenne pepper, finely sliced
- 1/4 bunch of cilantro, finely chopped
- Juice of 1 lime?
- Sea salt and freshly ground black pepper
Instructions
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Preheat the oven to 400°F and grease a cake or tart pan with olive oil.
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Pop a frying pan over a medium heat, add the extra virgin olive oil then the chopped kale and sauté for a few minutes, until the kale has started to soften. Put the kale into the cake pan.
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Mix your eggs, zucchini, ricotta, almond meal, salt and pepper in a bowl, then tip that over the kale. Bake your pie for about 40 minutes, until the top is lovely and golden.
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Meanwhile, mix all the salsa ingredients together – this salsa is raw so you’re good to go! It will last 2–3 days in the fridge.
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Remove the pie from the oven and let it cool, then slice it up and enjoy warm topped with the salsa (it’s also great cold straight from the fridge).
