WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES

Whole baked ricotta with lentils & roasted cherry tomatoes image

This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. Treat yourself to whole ricotta cheeses and seasonal veg

Provided by Esther Clark

Time 1h5m

Number Of Ingredients 9

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Ingredients

6 banana shallots , quartered
90ml olive oil , plus extra for drizzling
1 large lemon , zested and juiced
small pack basil , roughly chopped
small pack dill , roughly chopped
2 x 250g pouches cooked puy lentils
150g spinach
2 x 250g whole ricotta
400g cherry tomatoes on the vine

Steps:

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.

Nutrition Facts : Calories 604 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium