Ricotta is one of those ingredients that needs quite a lot done to it to make it exciting. I personally love the fact that it is rather the blank canvas and perfect for both sweet and savoury. In the restaurant where I work we do a fantastic lemon and ricotta cake, delicious, squishy and sharp.

It can be quite wet, so baking it adds an interesting extra layer of textures and flavours as in this recipe for a late summer salad, full of vibrant herbs to perk you up on a near-Autumnal evening.

The earthy lentils add a wonderful contrast of texture. I wrote a note in the margin of this recipe suggesting that a roasted red pepper cut into strips might make a lovely addition.

Lentil and baked ricotta salad

Ingredients (serves 2 as a light salad)

• 75g lentils
• 200g ricotta
• 4 tomatoes
• 1/2 a red onion
• A handful basil
• A handful mint
• half a small packet of cress

For the dressing

• 1tsp Dijon
• 1 tbs chestnut honey
• 2 tbs white wine vinegar
• 4 tbs olive oil

Method

Cook the lentil in stock or water for 12-15 minutes until cooked but still with bite. Set aside to cool.

Cut the ricotta into ½ cm slices and bake at 180 for 20 minutes until starting to brown.

Quarter the tomatoes, finely slice the red onion and chop the herbs. Mix these all together gently with the cress and season with salt and pepper. Add the cooled lentils and crumble in the cheese.

Whisk the ingredients for the dressing together and pour over the salad. Serve with crusty bread.