Warm Lentil Salad with Beetroot and Ricotta

Warm lentils meet sweet beetroot and creamy ricotta.

• 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. Make the dressing first by whisking the lemon juice and olive oil with salt and pepper.
2. Tip the lentils into a sieve, pour a kettle of boiling water over them to warm them through, and drain thoroughly.
3. Toss the warm lentils and parsley in the dressing, spread onto plates and finish with the beetroot and spoonfuls of ricotta.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: Sharon Chen from Austin, United States, CC BY 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Mediterranean_Lentil_Salad_2_(28981797105).jpg)