Warm Lentil Salad with Roasted Peppers and Herbs

Ingredients

• 250g Puy lentils
• 1 bay leaf
• 2 garlic cloves, peeled and lightly crushed
• 700ml vegetable stock
• 3 red peppers, deseeded and cut into thick strips
• 300g cherry tomatoes
• 1 red onion, cut into thin wedges
• ½ tsp dried chilli flakes
• 3 tbsp olive oil
• 1 tsp runny honey
• 4 tbsp extra virgin olive oil
• 1 lemon, zested and juiced
• 1 tsp Dijon mustard
• 100g feta, crumbled, to serve
• 20g fresh flat-leaf parsley, roughly chopped, to serve
• 15g fresh mint leaves, roughly torn, to serve
• 4 warm flatbreads, to serve
• 1 garlic clove, finely grated, to serve
• 150g Greek yoghurt, to serve
• extra virgin olive oil, to drizzle, to serve
• Crusty bread, to serve

Method

1. Heat 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. Roast 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. Meanwhile, 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. Cook 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. While 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. Stir the grated garlic into the Greek yoghurt, season well and drizzle with a little extra virgin olive oil. Set aside.
7. Tip the warm drained lentils into a large bowl and pour over the dressing, tossing well so every lentil is coated.
8. Fold in the roasted peppers, tomatoes and red onion, scraping in any sticky juices from the tray.
9. Scatter over the parsley, mint and crumbled feta, and finish with a final squeeze of lemon and a drizzle of extra virgin olive oil.
10. Serve straight from the bowl with the garlic yoghurt spooned alongside, warm flatbreads for scooping and lemon wedges on the side.