Some recipes just earn a permanent spot on the weekly rotation, and this is one of them.
Our Lentil, Feta & Roasted Pepper Salad is endlessly versatile. Serve it alfresco with friends on a warm summer evening, pack it up for next day's lunch, or pop it in the fridge ready for those "can't be bothered to cook" moments.
It also happens to hero not one, not two, but three Goat Rodeo Goods favourites. And quite frankly, when that happens, you know it's going to be bloody banging.
Information
20 min
30 min
2 as a main
Lunch
United Kingdom
Ingredients
200g uncooked puy lentils
2 tbsp olive oil
Three peppers, sliced in small pieces
Three large handfuls of rocket
200g feta
Pickle Tickle
Wild Garlic Salt
For the dressing
6 tbsp extra virgin olive oil
Juice of a lemon
2 tsp wholegrain mustard
Salt and pepper
4 tbsp spicy slicey pickled onions
Handful basil, torn
Directions
Preheat the oven to 180C/160 C fan.
In a roasting tray, toss the peppers with the olive oil and season generously - we like to use a lil pickle tickle salt here! Roast in the oven for 30 minutes, turning with a spoon about halfway through, until the peppers are softened and starting to char. Set aside to cool.
Cook the lentils according to the packet instructions and leave to steam dry.
On a large platter, scatter the rocket and feta.
To make the dressing, whisk together the olive oil and lemon juice, then stir in the mustard and season (we like a lil Wild Garlic salt here!) Toss with the lentils, then transfer the dressed lentils to the platter.
Top with the roast peppers and mix the salad well, then add pickled onions and fresh basil to finish.