Dinner tonight came inspired by my best friend in Australia. She suggested a pumpkin flan and I changed her recipe a little to include some chicken for extra protein!
500g Ricotta
2 eggs
Approx. 2 cups butternut squash, cubed
1 tsp. rosemary
1 packed cooked chicken breast (mine was 130g)
2 tbsp soft goats cheese
1. Place cubed pumpkin on the bottom of a lined rectangular dish. Top with chicken and rosemary.
2. Combine ricotta and eggs and pour over the top of pumpkin.
3. Top with goats cheese
4. Bake until pumpkin goes soft and serve.
4 servings
Approximately 325 calories and £1.50 a serve
The Heathrow Rejection 