September 10, 2009 - 09:31 BST hellomagazine.com Lentil and baked ricotta salad GALLERY 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 dressing1tsp 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.