Print Comment

Lentil and baked ricotta salad

For a change add a roasted red pepper to this delicious recipe

a Enlarge

 

10 SEPTEMBER 2009

Ingredients (serves 2 as a light salad)

  • 75g lentils
  • 200g ricotta
  • 4 tomatoes
  • 1/2 a red onion
  • A handful basil
  • A handful mint
  • half a small packet of cress

For the dressing

  • 1tsp Dijon
  • 1 tbs chestnut honey
  • 2 tbs white wine vinegar
  • 4 tbs olive oil

Method

Cook the lentil in stock or water for 12-15 minutes until cooked but still with bite. Set aside to cool.

Cut the ricotta into ½ cm slices and bake at 180 for 20 minutes until starting to brown.

Quarter the tomatoes, finely slice the red onion and chop the herbs. Mix these all together gently with the cress and season with salt and pepper. Add the cooled lentils and crumble in the cheese.

Whisk the ingredients for the dressing together and pour over the salad. Serve with crusty bread.

Share:

Add comment

Please type the characters that appear on the image in order to send your comment:



  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic

    

Celebrity Chef Interviews



Most Read Stories



Recipe of the day




Suggestions