Detox Diet INGREDIENTS
- 1 large red pepper, halved & seeded
- a little olive oil
- 60g (2oz) green lentils, eg. Le Puy, rinsed well
- ½ small red onion, chopped
- salad leaves
- flat-leaved parsley, to garnish
- 2 tsp balsamic vinegar
- (or lemon juice)
- 1 tsp olive oil
- ¼ tsp Dijon mustard
- salt & pepper
Preheat the oven to 200°C. Rub the outside of each pepper half with olive oil and put them, cut side down, in an over-proof dish. Roast them in the over for 15-20 minutes until the skins begin to blister and darken. Set aside until just cool enough to handle.
Meanwhile, put the lentils into a pan of boiling water and cook until soft; how long this takes will depend on their age, but it should be approximately the same time as the peppers- about 20 minutes.
Make the dressing:
Whisk the balsamic vinegar (or lemon juice), olive oil and mustard together. Add a pinch of salt and pepper to taste, and whisk again.Drain the lentils and put them in a large bowl; pour most
of the dressing over them while they are warm, add the onion and stir thoroughly.Gently remove the skin from the peppers, easing it away with a knife if necessary, and cut the flesh into strips.
Add to the lentils with the red onion, mixing them in gently. Arrange the salad leaves on a plate, drizzle the remaining dressing over them and put the lentils and peppers in the middle. Garnish with flat-leaved parsley and the detox diet lentil & roast pepper salad is ready to serve...enjoy it !
