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6 red capsicums, halved lengthways, seeded
60ml (1/4 cup) olive oil
2 brown onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon ground turmeric
100g (1/2 cup) French-style green lentils
100g (1/2 cup) SunRice Basmati Rice
95g (1/2 cup) red quinoa, rinsed, drained
85g (1/2 cup) fresh dates, coarsely chopped
65g (1/2 cup) slivered almonds, toasted
2 tablespoons lemon juice
1/4 cup coarsely chopped coriander
100g feta, crumbled
Baby rocket leaves & lemon wedges, to serve

Step 1
Preheat oven to 220C. Place capsicums, cut-side up, in a roasting pan. Drizzle with half the
oil. Season with salt and pepper. Roast for 30 minutes or until tender.

Step 2
Meanwhile, heat remaining oil in a large frying pan over low heat. Add onions and cook, stirring occasionally, for 20 minutes or until golden and tender. Add the cumin, coriander, paprika and turmeric and cook, stirring, for 1 minute or until aromatic.
Remove from heat.
Step 3
Cook the lentils in a large saucepan with plenty of boiling water for 15 minutes. Add the rice and quinoa and cook for a further 15 minutes or until tender. Refresh under cold running water. Drain well.

Step 4
Combine the onion mixture, lentil mixture, dates, almond, lemon juice, coriander and feta in a large bowl. Gently toss to combine. Taste and season with salt and pepper. Spoon evenly among roasted capsicums. Place on serving plates with baby rocket leaves and lemon wedges.

Source , June 2014

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