Warm Lentil Salad with Beetroot and Ricotta

Lemon replaces balsamic vinegar. Optional non-halal meat additions are omitted.

• 1 tbsp lemon juice, replacing vinegar
• 400 g canned lentils, drained
• 2 handful flat-leaf parsley
• 400 g cooked baby beetroot, drained
• 150 g halal ricotta
• 3 tbsp extra virgin olive oil

1. Mix the lemon juice and oil and season. Place the lentils in a strainer, pour boiling water over them and drain well.
2. Toss the warm lentils and parsley with the dressing. Top with beetroot and ricotta.

Adapted from Stonesoup by Jules Clancy, page 32.