Ingredients
300 g / 1 1/2 cups black beluga
lentils (use puy lentils if not available) , soaked in water overnight and
drained 4 red bell peppers, deseeded and halved.
3 tbsp olive oil
2 garlic cloves, finely chopped 2 tbsp balsamic
vinegar
Small handful arugula (rocket), rinsed and dried
20 g / 1/4 cup hard cheese
shavings Salt and freshly ground pepper
Method : Prep and cook time: 1 hour plus 12 hours soaking time
1.
Preheat the oven to 220C (400F / Gas
Mark 6).
2.
Boil the lentils until soft (about
40 minutes) and drain.
3.
Lay the bell peppers skin side up on
a cookie sheet lined with baking parchment and bake for about 10 minutes until
the skin begins to blister and turn black.
4.
Remove the peppers from the oven,
cover with a damp dish towel and let cool. Once cooled, peel the skin off the
peppers.
5.
Chop the peppers into slices, heat
the oil in a skillet and fry the pepper strips.
6. Add the garlic and continue frying for a few
minutes. Season with salt and pepper then remove from the heat and let cool
slightly.
7. Stir in the balsamic vinegar and lentils and
season to taste.
8. Arrange the salad on plates, top with arugula
(rocket) and cheese shavings and serve warm.