Whole baked ricotta with lentils & roasted cherry tomatoes

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
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 604
  • fat 39g
  • saturates 12g
  • carbs 32g
  • sugars 8g
  • fibre 10g
  • protein 26g
  • salt 1.6g

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

Method

  1. 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.

  2. 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.

  3. Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

Suggested recipes from this collection...