30g Puy lentils 1 Lemon wedge 50g Courgettes 50g Ricotta 1 bottle of olive oil 1 bottle of basil oil Salt & pepper
Place the lentils in a pan and cover with cold water, bring to the boil and simmer gently for 15-20 minutes or until just cooked, but with a little bite. Drain and then season with lemon juice, salt & pepper.
With a slicing machine or a sharp knife, slice the courgettes into thin slices. Don’t worry if the slices are uneven, just try to cut them as thin as possible. Pan fry with the olive oil until charred on both sides.
Place on a plate starting with the courgettes and lentils. Then crumble the ricotta on top.
Finish with a grinding of black pepper and 1 bottle of basil oil.