- 1 x 400 g can lentils
- 2 T olive oil
- 300 g Brussels sprouts, halved
- sea salt and freshly ground black pepper, to taste
- 1 t dried mixed herbs
- 2 t balsamic vinegar
- 150 g ricotta
- 2 avocados, peeled and stoned
- baby butter lettuce, for serving
Drain the lentils and rinse. Heat 1 T olive oil in a pan over a medium heat. Add the Brussels sprouts in a single layer and sear until browned. Remove from the pan and season, then mix with the herbs and vinegar.
Place the ricotta and avocado in a food processor and process until smooth. Pour in the remaining olive oil and mix until creamy.
Spread the whipped avocado onto a large platter, then top with the lettuce and lentils.