The Best Spinach and Ricotta Balls
- 10ml of Virgin Olive Oil
- 100g of Spinach
- 5g of Garlic Pur̩e
- 1 Lemon
- Pinch of Black Pepper
- 4 Cherry Tomatoes
- 50g of Ricotta
- Preheat the oven to 180C, gas mark 4. .
Put the brown rice in a pan and add enough boiling water to cover. Allow to cook for approximately 25 minutes, or until it's tender.
Heat half the olive oil in a saucepan, then add the spinach and wilt for a couple of minutes. Add the garlic pur̩e and mix for 30 seconds.
Place the cooked spinach in a bowl, squeeze over the juice of half the lemon, season with pepper and leave to cool for a couple of minutes.
Halve the cherry tomatoes and mix into the warm spinach. Set aside to cool down.
Mix three-quarters of the ricotta into the spinach and use your hands to shape into little balls, each containing some tomato.
Cover a baking tray in foil and drizzle with the rest of the olive oil, then place the spinach balls on the baking tray and top with the leftover ricotta.
Squeeze the other half of lemon over the spinach balls and bake for 20 minutes.
Serve the spinach balls with the boiled, drained brown rice.