Ricotta & Superfood Salad Cannelloni, Tomato & Olive Sauce

Prep
15 mins

Cooking
30 mins

Serves 4

Baby Leaf & Rocket

Ingredients

Serves: 4

Place the ricotta/cream cheese into a clean mixing bowl.
Heat up a frying pan and add 1/3 of the Superfood Salad, wilt down. Chop the wilted Superfood Salad and add to the ricotta/cream cheese along with the nutmeg.
Pipe/spoon the mixture into the cannelloni tubes and place into an oven proof dish.
Finely dice the onion and crush half of the garlic glove. Slice the pitted olives.
Add 10ml of olive oil to a frying pan and heat gently.
Add the onions and crushed garlic and sweat down for 2 – 3 minutes, add the sugar and vinegar and reduce by half. Add the passata and olives, bring to the boil and then pour over the cannelloni.
Bake the cannelloni in a medium to hot oven for 15 minutes or until the cannelloni pasta is cooked.
Place another 1/3 of Superfood Salad into a food blender and blitz until fully chopped, remove a quarter, and mix with the breadcrumbs, leave to one side.
Add all the remaining ingredients, except the remaining Superfood Salad, into the food blender and blitz until a salsa consistency has been achieved.
Remove the cannelloni out of the oven, sprinkle over the breadcrumbs and drizzle over the salsa, garnish with the remaining Superfood Salad.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!