Whole Baked Ricotta With Lentils Roasted Cherry Tomatoes Recipes

WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES

Whole baked ricotta with lentils & roasted cherry tomatoes image

This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. Treat yourself to whole ricotta cheeses and seasonal veg

Provided by Esther Clark

Time 1h5m

Number Of Ingredients 9

Ingredients

6 banana shallots , quartered
90ml olive oil , plus extra for drizzling
1 large lemon , zested and juiced
small pack basil , roughly chopped
small pack dill , roughly chopped
2 x 250g pouches cooked puy lentils
150g spinach
2 x 250g whole ricotta
400g cherry tomatoes on the vine

Steps:

Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

Nutrition Facts : Calories 604 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium

ROASTED CHERRY TOMATOES

Roasted Cherry Tomatoes image

This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!

Provided by Kristen M

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 8

Number Of Ingredients 5

Ingredients

¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
Spread cherry tomatoes in an even layer on a rimmed baking sheet.
Roast until skins are slightly shriveled, 35 to 40 minutes.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g

ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA

Roasted Red Peppers and Cherry Tomatoes With Ricotta image

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Provided by Skye Gyngell

Categories Bon Appétit Bell Pepper Ricotta Olive Anchovy Tomato Summer Side Dinner Brunch Lunch Wheat/Gluten-Free Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 10

Ingredients

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 garlic cloves, thinly sliced
1 cup basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons plus 1/3 cup olive oil
1 pint cherry tomatoes, halved
1/3 cup fresh ricotta
1/4 cup pitted small black and/or green olives
Flaky sea salt

Steps:

Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

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