A great way to serve roasted peppers from Nigel Slater .
Ingredients
- 6 romano peppers
- 2 tbsp olive oil
- 1 medium red onion
- 3 tbsps white wine vinegar 3 tbsp
- 150 g puy lentils
- 20 g parsley
- 200 g gorgonzola
- For the dressing:
- 25 g basil
- 15 g parsley
- 1 small red chilli
- 50 g shelled walnuts
- 6 tbsp olive oil
- 3 tbsp lemon juice
Servings:
Instructions
- Heat the oven to 200C/gas mark 6. Place the whole peppers in a roasting tin, add the olive oil and 2 tbsp of water and bake for 30-40 minutes until they have collapsed and the skin is black in patches. Remove them from the oven.
- Peel and finely slice the onion, put it in a small mixing bowl then cover with the vinegar and set aside for at least 40 minutes. Turn the onion over in the vinegar from time to time to ensure it is evenly marinated.
- Boil the lentils in a pan of deep, lightly salted water for 20-25 minutes until tender but with a little bite in them. Drain them in a sieve, put in a bowl then add the drained onion to them.
- Peel the skins off the peppers, reserving their roasting juices. Tear the peppers into long, wide strips and place on a serving plate. Add the juices to the lentils. Break the gorgonzola into bite-sized pieces and add to the lentils.
- Roughly chop the parsley. If the leaves are small, I like to leave them whole. Make the herb dressing by putting the basil leaves and stems and parsley leaves into a food processor or blender, with the chilli (halved and seeds removed), shelled walnuts, olive oil and a pinch of sea salt, and processing to a coarse green paste. Taste the paste for seasoning and add salt and lemon juice as necessary.
- Spoon the lentils and cheese on to the peppers, trickling over any dressing from the bottom of the bowl. Place a spoonful of the herb dressing on top.
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