Thyme-Roasted Peppers & Puy Lentil Salad
Oven-roasting any vegetable brings out their natural flavours and helps retain nutrients. Some of the tastiest vegetables roasted are peppers with their lovely sweet char-grilled flavours. This salad is substantial enough to be eaten on its own or is great as an accompaniment to lean grilled chicken, lamb or fish. Ideal for vegetarians served with grilled halloumi cheese. So the next time you invite friend around to dinner this is bound to please everyone.
Ingredients:
- 1 red pepper (quartered, cored and seeded)
- 1 yellow or orange pepper (quartered, cored and seeded)
- 2 large red onions (cut into wedges)
- 3 garlic cloves (unpeeled)
- leaves from 2 sprigs of fresh thyme
- 2tbsp olive oil
- 150g (5oz) puy lentils (washed)
- 2tbsp balsamic vinegar
- small handful of torn fresh flat-leaf parsley
- salt & freshly ground black pepper
Method:
- Pre-heat the oven to 200°C/180°C fan/Gas 6. Toss the peppers, onion, garlic, thyme and oil together in a large roasting tin and roast for 35-40 minutes.
- Meanwhile cool the Puy lentils in a large pan of slightly salted boiling water for 20-25 minutes until tender. Reserve 2tbsp of the cooking liquid, then drain and allow to cool.
- Remove the garlic cloves from their papery skins and mash with the balsamic vinegar and reserved cooking liquid. Stir through the lentils with the parsley. Season to taste. Pile the roasted vegetables on top to serve.
(Serves 4 - 228 Cals per serving)
