Ingrédients
- 2 x 250g pouches of Simply Cooked Puy Lentils
- 6 romano peppers
- 50g blanched hazelnuts
- 100g green olives
- Handful of parsley
- 2 lemons
- 3 tbsp rose harissa
- Salt
- Pepper
- Olive oil
Méthode
- Heat your grill to high.
- Drizzle your peppers with salt and olive oil. Place them under the grill and cook for 10 mins until soft and blackened, turning every so often so they cook evenly.
- Meanwhile, make your olive salsa. Add your hazelnuts to a dry frying pan and toast for 3 mins until lightly browned. Allow to cool slightly, then roughly chop your nuts.
- Finely chop your olives and parsley.
- Tip most of your hazelnuts, your olives and parsley into a bowl along with the zest and juice of ½ lemon, 4 tbsp olive oil and a generous pinch of salt. Mix to combine.
- Allow your peppers to cool slightly, then peel off their skin and discard their seeds. Tear the flesh into rough strips.
- Make your dressing. Combine your harissa paste, the juice of ½ lemon, 3 tbsp olive oil and a good pinch of salt in a large bowl. Tip in your Merchant Gourmet Puy Lentils and pepper strips, then toss to combine. Season to taste with salt and pepper.
- Spoon your lentil salad onto plates and spoon on your olive salsa. Sprinkle with your remaining hazelnuts and a drizzle of olive oil, then serve and enjoy.
Good to know!
If you can’t find blanched hazelnuts and need to remove their brown skins, place your toasted nuts in a clean tea towel and rub them together. This should remove them for you.
