Lentil & Ricotta Salad

Ingredients

1 green capsicum

4 tbsp olive oil

8 large spring onions

410g can green lentils, drained and rinsed

1 clove garlic, crushed

2 tsp balsamic vinegar

1 tsp Dijon mustard

15g parsley, roughly chopped

60g mixed lettuce leaves

3 individual baked ricottas*

Method

Halve capsicum and place under a griller on medium heat. Once skins have started to blacken, carefully please hot capsicum in a plastic bag and seal. Allow to sweat for 10 minutes before removing from bag and scraping off skins. Slice in strips.

Heat 2 tbsp olive oil in a *Calphalon One 35cm Everyday Pan, add onions and tomato halves cooking over medium to low heat for 3-4 minutes. Add prepared capsicum and continue to cook for 1-2 minutes. Pour in drained lentils and heat until warmed through.

Combine remaining 2 tbsp olive oil, garlic, vinegar and mustard in a small bowl. Stir into lentils together with parsley.

Divide mixed lettuce leaves between serving plates, top with lentil salad and one baked ricotta.

Serves 3

*Calphalon One 35cm Everyday Pan. RRP $329.00