Frying lentils with garlic boosts their flavour and texture.
3-4 tbsp extra virgin olive oil
1 large garlic clove, crushed
250g ready cooked puy lentils
Zest of 1⁄2 lemon
6 mint leaves, finely shredded
1 small courgette, ends trimmed
6 slices bresaola
1⁄4 red onion, finely sliced
2-3 tsp balsamic vinegar
- Place 2 tbsp oil in a large nonstick frying pan. Set over a medium-high heat and add the garlic, lentils and a pinch of salt. Fry, stirring regularly, for about 8-10 minutes, until the lentils are crisp in places. Set aside to cool for 2-3 minutes.
- Meanwhile mix the ricotta with the lemon zest and mint, and season. Spread the mixture over the base of two plates and scatter with the lentils.
- Use a vegetable peeler to pare ribbons from the courgette (stopping when you get to the core, see tip) and arrange over the ricotta and lentils along with the bresaola and red onion. Drizzle over the remaining oil and the balsamic vinegar. Serve immediately with some crusty bread on the side.
TIP Don’t throw away the courgette core. Finely dice it and add to the salad, or save it to blend into breakfast smoothies or use in soups.
Food styling: Myles Williamson. Styling: Max Robinson