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
Prep:15 mins
Serves 4
6 banana shallots, quartered90ml olive oil, plus extra for drizzling1 large lemon, zested and juicedsmall pack basil, roughly choppedsmall pack dill, roughly chopped2 x 250g pouches cooked puy lentils150g spinach2 x 250g whole ricotta400g cherry tomatoes on the vine
STEP 1Heat 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.STEP 2Toss 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.STEP 3Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.
