Warm salad of lentils and roasted peppers

Serves: people

This salad is packed with flavours and nutrients and if you keep a jar of roasted peppers in the cupboard, this is extremely quick and easy to rustle up. Pair it with goat's cheese or creamy taleggio for a more indulgent treat.

INGREDIENTS

Handful of rocket leaves
125 g green lentils such as Puy
Jar of roasted peppers
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Sea salt

INSTRUCTIONS

Rinse the lentils in a sieve under the tap. Put them in a saucepan and cover with water. Bring to the boil, turn the heat down and simmer for 20-25 minutes.
Drain the lentils. Dress with the olive oil, balsamic vinegar and a pinch of salt.
Cut the peppers into thin ribbons and add to the lentils. Mix well. Scatter the rocket leaves over the lentils and serve.