Recipe of the Week: Brown Lentil Salad with Baked Ricotta
Brown Lentil Salad with Baked Ricotta
Roasted Butternut Squash and Pinto Bean Enchiladas
Babaghanoush, Basil and Tomato Pizza on a Wholemeal crust
Will and I went to the library so that I could pick up a copy of Kitchen Confidential by Anthony Bourdain. I've been meaning to read it for some time now. I also found a copy of The Accidental Vegetarian and one of Rose Elliot's earlier books, Vegetarian Kitchen. The Accidental Vegetarian caught my eye after I read a short interview by the owner of Greens Vegetarian restaurant in Manchester, England. He bought an established vegetarian eatery without being vegetarian or knowing anything about it. Very interesting story; it can be found here. Rose Elliot has quickly become one of my favourite cookbook authors after I got her vegetarian entertaining book for Christmas.
Out of all the things I cooked last week, I enjoyed the Brown Lentil Salad with Baked Ricotta the most. It was one of those summer days when the sky was clear and it wasn't terribly windy on our balcony. We had lunch out there and had a fresh tomato salad to go along with the lentil dish. I adapted the recipe from the vegetarian book of the Health for Life series cookbooks by Jody Vassallo.
Brown Lentil Salad with Baked Ricotta (serves 2)
200 g brown canned lentils, drained and rinsed
100 g fresh ricotta cheese, preferably from the supermarket deli and not prepackaged
1 spring onion, diced
1 small tomato (100 g), seeded, cored and diced
1 gram of lemon zest
3 kalamata olives, finely chopped
the juice of 1 medium-sized lemon
1/4 tsp cumin
1/2 tsp garlic salt
1. Place the ricotta in a bowl and season to taste with salt and pepper and mix. Divide the ricotta into two equal sized portions and make two flattened mounds on a baking tray lined with baking paper. Spray with cooking spray and grill in oven until the tops have become golden.
2. Meanwhile, combine lentils, spring onion, tomato, kalamata olives, lemon juice, cumin, garlic salt in a bowl and mix ingredient thoroughly. Divide the mixture between two medium-sized ramekins or other oven-proof dish.
3. Top with the baked rounds of ricotta. Garnish with lemon zest and serve with a tomato salad or a slices of a crusty loaf.
Out of all the things I cooked last week, I enjoyed the Brown Lentil Salad with Baked Ricotta the most. It was one of those summer days when the sky was clear and it wasn't terribly windy on our balcony. We had lunch out there and had a fresh tomato salad to go along with the lentil dish. I adapted the recipe from the vegetarian book of the Health for Life series cookbooks by Jody Vassallo.
Brown Lentil Salad with Baked Ricotta (serves 2)
200 g brown canned lentils, drained and rinsed
100 g fresh ricotta cheese, preferably from the supermarket deli and not prepackaged
1 spring onion, diced
1 small tomato (100 g), seeded, cored and diced
1 gram of lemon zest
3 kalamata olives, finely chopped
the juice of 1 medium-sized lemon
1/4 tsp cumin
1/2 tsp garlic salt
1. Place the ricotta in a bowl and season to taste with salt and pepper and mix. Divide the ricotta into two equal sized portions and make two flattened mounds on a baking tray lined with baking paper. Spray with cooking spray and grill in oven until the tops have become golden.
2. Meanwhile, combine lentils, spring onion, tomato, kalamata olives, lemon juice, cumin, garlic salt in a bowl and mix ingredient thoroughly. Divide the mixture between two medium-sized ramekins or other oven-proof dish.
3. Top with the baked rounds of ricotta. Garnish with lemon zest and serve with a tomato salad or a slices of a crusty loaf.
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