This is a lovely salad, I am sure it is healthy too!
1/3 cup (80ml) olive oil (or less if you want)
8 spring onions (salad onions), halved
1 red capsicum, roasted, sliced
410g can green lentils, drained, rinsed
1 garlic clove, crushed
2 tsp balsamic vinegar
1 tsp Dijon mustard
1/2 cup roughly chopped parsley
2 cups baby spinach leaves
Baked ricotta, to serve
Heat half the oil in a large frypan, add the onions and cook over medium-low heat for 3-4 minutes or until golden.
Add the capsicum and cook for 1-2 minutes or until warmed through, then add the drained lentils.
Combine remaining oil, garlic, vinegar and mustard, then stir into lentils with parsley. Serve warm on a bed of spinach with chunks of ricotta.
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