PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 158 (per serving)
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- 2 cups dry salted olives
- 2 tablespoons olive oil
- 4 baby leeks, sliced lengthwise
- 2 tablespoons chopped oregano
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinegar
- 200 g (6½ oz) baked ricotta cheese
- 2 roasted yellow capsicums (peppers)
- Cracked black pepper wood-fired bread
1 Place olives in a bowl, cover them with water and allow to stand for 30 minutes. Drain. Place olive oil in a frypan over high heat.
2 Add leeks and cook until they are well browned and soft.
3 Add olives, oregano, lemon juice and balsamic vinegar to pan and saute for 3 minutes.
4 Place sauteed olives on a plate and serve with a wedge of baked ricotta, roasted yellow capsicums (peppers), cracked black pepper and crusty wood-fired bread.
Calories: 158 Kcal
Fat: 11 g 17%
Cholesterol: 33 mg 11%
Sodium: 545 mg 23%
Potassium: 155 mg 4%
Carbs: 5 g 2%
Sugars: 2 g
Protein: 6 g 12%
Vitamin A: 20.4%
Vitamin C: 27%