2 red peppers, halved and deseeded
2 tbsp olive oil
2 tbsp fresh oregano, chopped (or 1 tsp dried)
1 bunch spring onions, sliced
28oz can green lentils, drained and rinsed
1 tbsp wine/cider vinegar
1 clove garlic, crushed
1 1/2 cups goat's cheese, crumbled
1 tsp chopped fresh parsley
Preheat the grill to high.
Place the peppers onto a foil-lined baking tray, skin side up, and grill for 7–8 minutes until the skins are blackened.
Place in a plastic bag, seal and set aside.
When cool enough to handle (approx 10 minutes), peel off the skins and slice the flesh.
Meanwhile, heat the oil in a non-stick frying pan.
Add the oregano, spring onions and the lentils and fry for 2 minutes.
Add the remaining ingredients, except the parsley, heat through, season then transfer to a serving dish.
Serve warm, sprinkled with the parsley.
Feta cheese works well instead of goat’s cheese, if you prefer. You could use dry lentils instead - just cook first.
Nutrition per serving
PORTIONS FRUIT & VEG