Spinach, ricotta and mini rosa tomato pancakes
A great meat-free, mid-week meal.
2 tbsp olive oil
1 red onion, finely
1 garlic clove, chopped
350g mini rosa tomatoes, halved
Pinch of dried chilli flakes
1 tsp balsamic vinegar
1 tsp sugar
Sea salt and black pepper
60g baby spinach leaves
200g ricotta, crumbled
1. Heat a pan over a medium heat, add the olive oil and onion and sauté until soft. Toss in the garlic and sauté for anotherminute, add the tomatoes and chilli, sauté for 2 minutes, then pour over the balsamic and sprinkle over the sugar. Stir until sugar has dissolved. Season well.
2. Stir through the spinach leaves and cook until soft, add the crumbled ricotta. Cook until the ricotta has heated through.
3. To serve: Place 4 pancakes on a flat surface, divide the mixture between the pancakes, roll up