Mushroom, lentil and pickled onion salad | Gourmet Traveller

Ingredients

• 2 Spanish onions, cut into wedges
• 2 tbsp olive oil
• 60 ml red wine vinegar (¼ cup)
• 2 tbsp thyme
• 300 gm small black lentils (see note)
• 2 king brown or Swiss brown mushrooms, shaved on a mandolin or thinly sliced
• 60 gm firm ricotta, coarsely crumbled, plus extra to serve
• Herb dressing
• 80 ml extra-virgin olive oil (1/3 cup)
• ¼ cup finely chopped mixed soft herbs (such as flat-leaf parsley, mint and basil)
• 1 anchovy fillet, finely chopped
• 1 tbsp baby capers in brine, rinsed, finely chopped
• ½ tbsp each finely chopped rosemary and thyme
• ½ garlic clove, finely chopped
• ½ tsp Dijon mustard