A plate full of loveliness worthy of a very good veggie restaurant, a heady fragrant salad served with a fresh zesty ricotta mix; the two go together very well indeed, and the salad leaves and toast are the perfect thing to serve them with.

1 medium red onion, 1 medium white onion, both quartered, and very finely sliced

4 medium tomatoes, cut into eighths

200g dried Puy Lentils

Balsamic vinegar; cherry or apple balsamic works very well indeed

15g curly leaf parsely, finely chopped

15g fresh dill, finely chopped

2 tbspns olive oil

4 tablespoons Lemony Ricotta Salad

12 little gem leaves or 6 iceberg lettuce leaves

2 slices of good quality bread per person; sourdough works especially well

• Put the lentils into a saucepan with 600mls of cold water. Bring to the boil. Simmer for 20 to 25 minutes, or until they are just cooked. Drain and set aside

• Heat 1 tablespoon of olive oil in a saucepan, and add the onions. Cook over a medium heat, stirring frequently, until they start to go golden. Add the tomatoes, and stir till they start to soften. Add the lentils, a generous pinch of salt and a generous grind of black pepper, and turn the heat down as low as it will go. Then get creative with the balsamic vinegar, adding little drops and stirring it in till it flavours the lentils, bringing out their fresh, nutty flavour, without dominating. Then turn the heat off altogether and add the fresh herbs. Check the flavour again, adding more salt, pepper or balsamic if you fancy

• Toast the bread, then put 2 slices onto each plate. Put two little gem leaves onto each plate, then divide the lentil mix between the plates, carefully placing it on the leaves. Spread the toast with a little of the ricotta mix, then place a couple of blobs of it on the leaves with the lentil mix; serve