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Lentil and Ricotta Salad |
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Serves 4
Ingredients
Lentils 175 g
Ricotta 250 g
Garlic 1 clove peeled
X-Virgin Olive Oil 3 tbs
Red Wine Vinegar 1 tbs
Parsley leaves 2 tbs
Basil leaves 2 tbs
Rocket leaves 2 tbs
Preparation
Wash the lentils. Put into a thick-bottemed pan with the peeled garlic and cover with water. Bring to the boil and simmer for about 20 minutes.
When the lentils are cooked - drain and remove the garlic. Add 3 tbs of olive oil and the wine vinegar. Season whilst still warm.
Chop the herbs and stir in to the lentils to combine the flavours.
Turn the ricotta out carefully. Slice thinly and place over the lentils.
Season to taste and drizzle with olive oil.
Hint
Castelluccio (Italian) and Puy (French) lentils both cook quickly and have distinctive nutty flavours, equally delicious warm or cold.
Reproduced with the kind permission of Ruth Rogers &Rose Grey from their book, THE RIVER CAFE COOKBOOK EASY, Published by Ebury Press 14 April 2003 ISBN: 0091884640
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