Boring name for an excellently punchy, hearty salad for a weekday evening supper. Also the perfect way to use up bits and bobs in the back of the fridge. Feel free to improvise around a theme!
- 1 pouch beluga lentils or puy lentilas
- 1 red pepper
- 1 red onion, cut into eighths
- 2 large tomatoes, cut into chunks
- 3 tbsp capers, roughly chopped
- Handful of fresh parsley and mint, chopped
- 100g feta, crumbled
- Handful of pumpkin seeds, toasted in a dry pan until they puff up
- Red wine vinegar or sherry vinegar
- Extra virgin olive oil
- Salt and pepper
- Grill, bake or airfry the whole red pepper at high heat until blackened. Then peel the skin off, de-seed and slice into chunky squares
- Do the same with the onions, tossed with a smigden of oil and salt
- Then mix everything together and dress with oil and vinegar
Sophie cooks 