1 red and 1 yellow pepper
1 red onion, cut into wedges
2 cloves garlic, crushed
4 tbsp olive oil
150g Puy lentils, rinsed
2 tbsp balsamic vinegar
2 tbsp roughly chopped flat leaf parsley
2 x 100g Capricorn Somerset Goats Cheese®, halved
2 tbsp sesame seeds
Preheat the oven to 200ºC (400ºF, gas 6).
Halve and deseed the peppers then cut into wedges.
Toss the peppers, red onion and garlic together in a baking tray with 1 tbsp olive oil and seasoning. Roast for 20-25 mins until beginning to caramelise.
Meanwhile, cook the lentils in boiling water for 15-20 mins until tender.
Drain and mix with 2 tbsp olive oil, the balsamic vinegar, parsley and seasoning
Stir in the roasted vegetables.
Press the cut sides of the Capricorn Somerset Goats Cheese® in the sesame seeds.
Heat 1 tbsp oil in a non-stick frying pan, add the Capricorn Somerset Goats Cheese®, seed-side down, and cook for 2-3 mins until golden, over a medium heat.
This recipe is suitable for vegetarians
