Categories: March

Ingredients

• 250g tub ricotta
• 5 tbsp olive oil
• 8 large salad onions or shallots, trimmed and halved lengthways
• 1 roasted red pepper from a jar, thinly sliced
• 410g can green lentils, drained and rinsed
• 1 garlic clove, crushed
• 2 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 6 tbsp roughly chopped flatleaf parsley
• 1/2 small bag baby spinach

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Drain and discard the liquid from the ricotta and turn out on to a baking sheet. Drizzle with a little of the oil and bake on the middle shelf for 30 minutes.

2. Meanwhile, heat half the remaining oil in a frying pan, add the onion and cook over a medium-low heat for 3-4 minutes until soft. Add the pepper and cook for 1-2 minutes until warmed through, then add the lentils. Combine the remaining oil, garlic, vinegar and mustard, then stir into the lentils with the parsley and season well. Serve warm on a bed of spinach with chunks of ricotta.

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