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Lentil-and-tomato pesto with roasted peppers

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

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

Method

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