Ingredients

Method

• 2 orange peppers
• 2 red peppers
• 8 cloves garlic
• Olive oil, to drizzle
• 2 x 410 g cans lentils, drained
• 3 T sun-dried tomato pesto
• 100 g olives, chopped
• 1 red onion, chopped
• 12 basil leaves, chopped
• Watercress, to serve
• Carrot curls, to serve
• Celery curls, to serve

Method

Ingredients

Preheat the grill until hot. Place the peppers and garlic on a baking tray, drizzle with oil, and grill until soft. Peel the skins from the peppers and slice.
Mix together the peppers, garlic, lentils, sun-dried tomato pesto, olives, onion and basil leaves. Chill and scatter over the watercress, carrot and celery.

Per serving: 861kJ, 8.5g protein, 9g fat, 20.6g carbs