Ingredients
- 400g puy lentils or brown
- 4 bay leaves
- 4 whole garlic cloves, peeled & bruised
- ¼ teaspoon dried oregano
- 1 red onion, diced
- 1-2 peppers, depending on size, deseeded & finely diced
- 3 tbsp fresh mint, chopped
- 175g caerphilly cheese
- 18 kalamata olives or any good quality olives, stoned
- Handful flat leaf parsley, roughly chopped
- For the vinaigrette:
- 6 Tbsp extra virgin olive oil
- 6 Tbsp red wine vinegar
- 2 garlic cloves, crushed
- ½ tsp cumin seeds
GREEN BULLS HORN PEPPER, LENTIL AND CAERPHILLY SALAD
Method
- Pick over the lentils and discard any stones
- Wash and place in a large saucepan with the bay leaves, bruised garlic (bash with a rolling pin or the handle of a knife), and oregano
- Cover with 4cm of water, bring to the boil, turn down the heat and simmer, uncovered for 30 mins, until tender
- To make the vinaigrette, whisk together all the ingredients in a small bowl and season
- Drain off 90% of the water and add the vinaigrette whilst still hot this way the lentils
- Toss with the lentils, onions, red pepper plus ½ tsp salt and pepper
- Leave to sit for 20 mins, then taste and season as needed
- This salad can be prepared a few hours in advance up to this point
- To serve, toss the lentil salad with the mint and place on a platter
- Garnish with the crumbled feta and the olives
Comments
Bulls horn pepper is an Italian heirloom variety with a sweet pepper taste and slightly hot. Can be eaten raw, sautéed, grilled or roasted
Serves 5
Thanks to Kakanui Produce for providing the peppers, and to Evansdale Cheese for the cheese used in the demonstration
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