Leafy greens like kale and spinach are vitamin and mineral powerhouses. Yet, on their own, they can’t easily provide one of the most important minerals of all: iron, which boosts your energy and metabolism but is hard to absorb from plant sources. Enter strawberries. They’re high in vitamin C (one cup has a full day’s worth), a nutrient that helps your body take in and use iron. Flavour-wise, the sweetness of the berries is the perfect contrast to the slight bitterness of the veggie. Together on this multilayered toast topped with cheese (which provides protein), they deliver the swoon- worthy combo of crunchy, creamy, savoury and sweet.
Leafy greens like kale and spinach are vitamin and mineral powerhouses. Yet, on their own, they can’t easily provide one of the most important minerals of all: iron, which boosts your energy and metabolism but is hard to absorb from plant sources. Enter strawberries. They’re high in vitamin C (one cup has a full day’s worth), a nutrient that helps your body take in and use iron. Flavour-wise, the sweetness of the berries is the perfect contrast to the slight bitterness of the veggie. Together on this multilayered toast topped with cheese (which provides protein), they deliver the swoon- worthy combo of crunchy, creamy, savoury and sweet.
Strawberryspinach Ricotta Toasts
SERVES: 4
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
> 680g fresh strawberries, hulled and halv ed
> ¾ cup plus 1 tbsp balsamic vinegar
> Kosher salt
> Freshly ground black pepper
> 1 piece ginger (1cm)
> ¾ cup fresh ricotta
> 1 small shallot, thinly sliced
> 1 tbsp extra virgin olive oil
> 280g fresh spinach
> 4 seeded wholegrain bread, thickly sliced
1. Preheat oven to 190 deg C and line rimmed baking sheet with par chment. In medium bowl, toss strawberries with 1 tablespoon vinegar and salt and pepper to taste. Place berries cut side down on baking sheet and roast for 25 minutes.
2. Grate ginger over small bowl and squeeze out juice. Remove ginger and reserve. Stir ricotta into juice.
3. In large skillet over medium-high heat, saute shallot in oil for 1 minute. Reduce heat and cook until softened. Add ginger and stir. Then add spinach and cook, stirring, until wilted. Season with salt and pepper, stir, and transfer to a plate.
4. Return skillet to heat, raise heat to high, and add remaining ¾ cup vinegar. Bring to a boil, lower heat, and simmer, stirring occasionally, for about 5 minutes, until thickened.
5. Toast bread and top with ricotta mixture, spinach and strawberries. Drizzle with balsamic glaze.
Nutrition score per serving 323 calories, 11g fat (4.3g saturated), 42g carbohydrate, 12g protein, 9g fibre, 400mg sodium
RECIPE REBECCA MILLER FFRENCH / PHOTO TED CAVANAUGH / FOOD STYLING JAMIE KIMM / PROP STYLING EMILY MULLIN - HELLO ARTISTS
