Warm Lentil Salad with Roasted Peppers and Herbs

• 250 gPuy lentils
• 1bay leaf
• 2garlic cloves, peeled and lightly crushed
• 700 mlvegetable stock
• 3red peppers, deseeded and cut into thick strips
• 300 gcherry tomatoes
• 1red onion, cut into thin wedges
• ½ tspdried chilli flakes
• 3 tbspolive oil
• 1 tsprunny honey
• 4 tbspextra virgin olive oil
• 1lemon, zested and juiced
• 1 tspDijon mustard
• Fine salt and black pepper
• 100 gfeta, crumbled (optional)
• 20 gfresh flat-leaf parsley, roughly chopped (optional)
• 15 gfresh mint leaves, roughly torn (optional)
• 4warm flatbreads (optional)
• 1garlic clove, finely grated (optional)
• 150 gGreek yoghurt (optional)
• 1 tbspolive oil (optional)

Method

1. 1Heat the oven to 220°C/200°C fan/gas 7. Tip the peppers, cherry tomatoes and red onion onto a large baking tray, drizzle with the olive oil, scatter over the chilli flakes and season well with salt and pepper.
2. 2Roast for 25–30 minutes until the peppers are tender and lightly charred at the edges and the tomatoes have burst and collapsed into the tray.
3. 3Meanwhile, rinse the lentils under cold water and tip into a medium saucepan with the stock, bay leaf and crushed garlic. Bring to the boil, then reduce to a steady simmer.
4. 4Cook for 20–22 minutes until the lentils are tender but still holding their shape, then drain well and discard the bay leaf and garlic cloves.
5. 5While the lentils cook, whisk together the extra virgin olive oil, lemon zest and juice, Dijon mustard and honey in a small bowl. Season to taste; it should be sharp, glossy and just sweet enough.
6. 6Stir the grated garlic into the Greek yoghurt, season well and drizzle with a little extra virgin olive oil. Set aside.
7. 7Tip the warm drained lentils into a large bowl and pour over the dressing, tossing well so every lentil is coated.
8. 8Fold in the roasted peppers, tomatoes and red onion, scraping in any sticky juices from the tray.
9. 9Scatter over the parsley, mint and crumbled feta, and finish with a final squeeze of lemon and a drizzle of extra virgin olive oil.
10. 10Serve straight from the bowl with the garlic yoghurt spooned alongside, warm flatbreads for scooping and lemon wedges on the side.

Per serving

kcal

376

protein

9.3g

fibre

9.9g

carbs

31.8g

fat

24.9g