- 6 banana shallots, quartered
- 90ml olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small pack basil, roughly chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- small pack dill, roughly chopped
- 2 x 250g pouches cooked Puy lentils
- 150g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 x 250g whole ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 400g cherry tomatoes on the vine
Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.