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.