Free Online Recipes
 |  

Sign Up login
 
 

Warm carrot, ricotta and lentil salad Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Warm carrot, ricotta and lentil salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   1 hour

Ingredients
500g chantenay carrots, halved
4 tbsp olive oil
200g green lentils
100g pancetta
6 shallots, sliced into rings
200g broad beans, shelled
250g ricotta
1 lemon, finely grated zest only
3 tbsp fresh mint
 

Instructions
heat the oven to 200/180 fan/gas 6. toss the carrots with 2 tbsp oil and spread out on a baking tray. roast for 25 mins until tender.
meanwhile, cook the lentils in a pan of boiling water for about 20 mins until soft, then drain. fry the pancetta and shallots in a non-stick pan until the pancetta starts to crisp. toss the cooked carrots with the lentils, pancetta and shallots.
cook the broad beans in boiling water for 2 mins, drain and add to the lentil mixture. arrange on a a serving plate and drop spoonfuls of ricotta over the top.
top with lemon zest, mint leaves, black pepper and drizzle the remaining olive oil over the top.


Originally Submitted
4/6/2015





0 Out of 5 from 0 reviews

You can add this Warm carrot, ricotta and lentil salad recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.