Ingredients

• 1.5 – 2 lbs new potatoes or mixed baby potatoes, washed
• 150 grams lentils, uncooked
• 250 grams cup ricotta
• Avocado or olive oil
• Salt and pepper

Salsa verde: 2X this

• 1 tbsp capers
• 1/2 tsp Dijon mustard
• 20 grams fresh parsley, including stalks
• 10 grams basil
• 1 tbsp white wine vinegar
• 2 tbsp olive oil

Instructions

1. In a large pot, cover the potatoes with plenty of salted water. Bring to a boil, reduce the heat to a simmer and cook until tender.
2. Drain the potatoes. Leave to cool slightly, then cut in half lengthways.
3. Place a wide pan over a high heat with oil. Add the potatoes in a single layer, and cook until golden and crisp, turning from time to time. Do this in batches if necessary.
4. Meanwhile, wash the lentils, simmer until tender in salted water, then drain.
5. Blend together the salsa verde ingredients until smooth. Mix 2 tbsp of the salsa verde into the ricotta.
6. Spoon half the ricotta onto a large plate, top with potatoes, lentils, and dot with more ricotta. Then drizzle salsa verde on top.

Natalie’s notes

Made 10/13/24. Very satiating! I messed up and added all of the ricotta to the blender with all of the salsa verde, and it was delicious.