Meat-Free Fuel Italian vegetarian pescatarian high-protein shellfish-free

Ricotta Honey Fig Savoury Bowl

Fresh ricotta topped with sliced figs, honey, and cracked black pepper, assembled fresh for an Italian chilled bowl.

Not rated yet

Italian

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

8 minsPrep

0 minsCook

8 minsTotal

EasyLevel

🥤San Pellegrino 🍷Chianti Classico

Nutrition per Serving

485 Calories

18g Protein

28g Fat

42g Carbs

28g Sugar

5g Fiber

285mg Sodium

38mg Chol

Ingredients

For 2 servings

fresh whole-milk ricotta cheese 450g (15.9 oz)

fresh figs 6

raw walnut halves 50g (1.8 oz)

chia seeds 30g (1.1 oz)

honey 30g (1.1 oz)

vanilla extract 0.5 tsp

cracked black pepper 0.5 tsp

flaky sea salt 0.25 tsp

fresh thyme leaves 2 tsp

Instructions

Prep

Roughly chop 50g walnuts. Quarter 6 fresh figs. Measure out 30g chia seeds, 30g honey, 0.5 tsp vanilla extract, 2 tsp fresh thyme leaves, 0.5 tsp cracked black pepper, and 0.25 tsp flaky sea salt. Have 450g fresh ricotta ready.

Toast

Heat a dry pan over medium heat. Add chopped walnuts, toast 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Tip onto a plate to cool completely, about 1 minute.

Build

Divide ricotta between 2 serving bowls. Stir 0.25 tsp vanilla extract into each bowl until just combined. Arrange fig quarters on top of each bowl cut-side up in a loose cluster.

Plate

Scatter toasted walnuts, chia seeds, and fresh thyme across the figs in both bowls. Drizzle honey generously over each bowl. Finish with cracked black pepper and flaky sea salt. Serve immediately.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.