warm lentil salad with beets & ricotta ( 2 peoples )

Ingredients :

• 1 tablespoon balsamic vinegar
• 1 can lentils (400g or 14oz), drained
• 2 handfuls flat leaf parsley, leaves picked
• 1 can baby beets (400g or 14oz), drained
• 1/2 cup ricotta (approx 150g or 5oz)

Instructions :

1. Boil your kettle. In a medium bowl mix together balsamic and 3 tablespoons extra virgin olive oil and season.
2. Place lentils in a strainer and pour over boiling water.
3. Drain well then toss through the dressing. Mix in the parsley leaves and divide between 2 plates.
4. Top with drained beets and generous dollups of ricotta.