A beautiful side dish or main that's packed full of nutrients and flavour.


  • 3 tsp fennel seeds

  • ½ tsp sea salt flakes

  • ½ tsp cracked black pepper

  • 400g sweet potato (kumara), thinly sliced

  • 1 red capsicum, cut into 4cm pieces

  • 1 yellow capsicum, cut into 4cm pieces

  • 2 zucchini, thinly sliced lengthways

  • 2 roma tomatoes, halved

  • 8 green shallots, halved

  • 400g reduced-fat fresh ricotta cheese, crumbled

  • 2 tbs flaxseed oil (see note)


  • 1.

    Using a mortar and pestle, crush fennel seeds. Add sea salt and cracked black pepper and mix to combine.

  • 2.

    Preheat a barbecue or chargrill over medium-high heat. Lightly spray sweet potato, capsicum, zucchini, tomatoes and shallots with oil and sprinkle with 2 teaspoons fennel salt. Cook, turning, for 8–10 minutes or until tender and lightly browned.

  • 3.

    Place vegetables on a large serving platter and sprinkle with ricotta. Drizzle with flaxseed oil and sprinkle with remaining fennel salt. Serve. 7 ProPoints values per serve.

  • Tips:

  • 1.

    Serve with steamed brown rice. Add 3 ProPoints values per serve for ½ cup (85g) cooked rice.

  • Note:

  • 1.

    Flaxseed oil has a nutty flavour and is rich in essential fatty acids. It is sold in the health-food section of most supermarkets or health-food stores and should be stored in the fridge and not heated (it will damage the healthy fats). If unavailable, you can use canola or sunflower oil. The ProPoints values remain the same.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 453kj
  • Fat Total 20g
  • Saturated Fat 9g
  • Protein 18g
  • Carbohydrate 52g
  • Sugar 19g
  • Sodium 636mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Weight Watchers recipes and meal ideas are based on the award winning ProPoints system and have been developed by a team of accredited practising dieticians.

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