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Roasted Romano peppers with puy lentils

pack Mixed Romano Peppers

extra virgin olive oil

leek, sliced

garlic cloves, finely sliced

thyme sprigs, leaves picked

capers, rinsed

sun-dried tomatoes, sliced

pack ready cooked puy lentils

lemon juice

Handful flat leaf parsley, roughly chopped

pistachios, chopped

oven

1. Preheat the oven to 200˚C, gas mark 6. Halve the peppers through the stalks, deseed and brush all over with 1 tbsp olive oil; season. Lay on a parchment-lined baking tray and roast for 20 minutes.

2. Meanwhile, heat the remaining 2 tbsp oil in a large frying pan over a medium heat and fry the leek, garlic and thyme for 10 minutes, stirring regularly until soft and starting to turn golden. Tip in the capers and sun-dried tomatoes and stir for a minute, then add the lentils, turn up the heat and fry for another 5 minutes. Season and stir through the lemon juice, parsley and pistachios.

3. Spoon the lentils into the peppers and return to the oven for 5 minutes. Serve with a green salad, if liked.

*Cook’s tip :*   You might like to top with some crumbled goats’ cheese or grated parmesan before you pop the peppers back in the oven for the final 5 minutes.