Lentil-and-tomato pesto with roasted peppers

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Ingredients

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

Cooking Instructions

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