serves 2 as a light meal
Ingredients:
1 tablespoon balsamic vinegar
1 can lentils (400g or 14oz), drained
2 handfuls flat leaf parsley, leaves picked
1 can baby beets (400g or 14oz), drained
1/2 cup ricotta (approx 150g or 5oz)
Process:
Boil your kettle. In a medium bowl mix together balsamic and 3 tablespoons extra virgin olive oil and season. Place lentils in a strainer and pour over boiling water.
Drain well then toss through the dressing. Mix in the parsley leaves and divide between 2 plates.
Top with drained beets and generous doll-ups of ricotta.
Ingredients:
1 tablespoon balsamic vinegar
1 can lentils (400g or 14oz), drained
2 handfuls flat leaf parsley, leaves picked
1 can baby beets (400g or 14oz), drained
1/2 cup ricotta (approx 150g or 5oz)
Process:
Boil your kettle. In a medium bowl mix together balsamic and 3 tablespoons extra virgin olive oil and season. Place lentils in a strainer and pour over boiling water.
Drain well then toss through the dressing. Mix in the parsley leaves and divide between 2 plates.
Top with drained beets and generous doll-ups of ricotta.
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