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Rainbow Vegetable Stack
Ingredients
  • 800g sweet potato, peeled, cut into thin rounds
  • 2 tsp extra virgin olive oil
  • 600g mushrooms, sliced
  • 1 tbsp fresh thyme leaves, plus extra sprigs, to serve
  • 365g (1 ½ cups) fresh ricotta
  • 1 egg
  • 60ml (¼ cup) milk
  • 1 tbsp chopped fresh basil leaves
  • 2 tsp finely grated lemon rind
  • 5 large truss tomatoes, sliced
  • 2 large zucchini, peeled into ribbons
  • 120g baby spinach leaves, to serve
Steps
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