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Salted ricotta and fennel

Name: Salted ricotta and fennel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon thinly sliced sundried tomatoes; 1 tablespoon finely chopped pitted small black olives (such as Ligurian); 400g can brown lentils, rinsed, drained; 1/4 cup finely chopped chives (about 1 bunch); 80g coarsely grated salted ricotta, plus extra 20g shaved to serve; 6 whole roasted red capsicums, drained on absorbent paper; 4 baby fennel bulbs, thinly sliced; 1/2 cup (125ml) dry white wine or vegetable stock; 2 tablespoons extra virgin olive oil

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Set on a bed of lightly roasted fennel, this recipe for salted ricotta encased in whole roasted capsicums will take you back to the Mediterranean.

1 tablespoon thinly sliced sundried tomatoes
1 tablespoon finely chopped pitted small black olives (such as Ligurian)
400g can brown lentils, rinsed, drained
1/4 cup finely chopped chives (about 1 bunch)
80g coarsely grated salted ricotta, plus extra 20g shaved to serve
6 whole roasted red capsicums, drained on absorbent paper
4 baby fennel bulbs, thinly sliced
1/2 cup (125ml) dry white wine or vegetable stock
2 tablespoons extra virgin olive oil

Method

1.

Preheat the oven to 200°C. Line the base of a large baking dish with baking paper.
2.

Place the sundried tomatoes, olives, lentils, chives and grated salted ricotta in a bowl and mix well.
3.

Carefully fill the roasted capsicums with the lentil mixture. Scatter the fennel over the base of the prepared dish and drizzle with the wine and olive oil. Top with the stuffed capsicums and bake for 20 minutes or until the wine has almost evaporated and fennel begins to brown.
4.

Divide fennel among 6 plates and top each with a stuffed capsicum. Sprinkle with extra shavings of salted ricotta to serve.