Grilled ricotta, asparagus and herb wrap

By: Anjum Anand
From: Eat Right For Your Body Type
Makes: 2
Photographer: Lisa Linder

Ricotta is a neutral cheese and doesn’t imbalance pitta, but it does need an injection of flavour so I have mixed it with a little goat’s cheese and added the cooling, calming mint, asparagus, olives and balsamic vinegar (if you have a strong pitta imbalance you might be better omitting this). This is too dairy-heavy for those with a kapha imbalance as they are prone to mucus which dairy exacerbates.

Ingredients

Quantity	Ingredient
140g	ricotta cheese
60-80g	soft, well-flavoured goat’s cheese, (vata can add extra)
4	walnut halves, roughly chopped
8	black olives, washed and finely chopped
	freshly ground black pepper, (vata only)
16	thin asparagus spears, woody ends trimmed, sliced diagonally, blanched for 1 minute
or 8	large asparagus spears, woody ends trimmed, sliced diagonally, blanched for 1 minute
1/2 teaspoon	vegetable oil
3/4 teaspoon	balsamic vinegar
2	thin lebanese breads or flour tortillas
12	fresh mint leaves
2 tablespoons	fresh parsley, chopped
	salt

Method

Beat together the ricotta, goat’s cheese and walnuts. Add the olives and seasoning.
Heat the griddle pan until hot. Toss the asparagus in the oil and season. Turn the griddle pan heat to medium, add the asparagus and cook for 2–3 minutes, without moving too much so that the asparagus is well marked. Toss in a bowl with the balsamic vinegar.
Spread half the cheese mixture in the middle of each bread/tortilla. Top with the asparagus and herbs. Fold in all sides to enclose the filling. Place on the griddle pan, seam side down, until crisp, around 2 minutes. Turn over and repeat on the other side. Serve hot.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Grilled ricotta, asparagus and herb wrap

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