Roasted Pepper and Lentil Salad

Preheat your oven to 200°C (400°F). Halve the bell peppers, remove seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper, drizzle with 1 tbsp olive oil, and roast for 25-30 minutes until the skin is charred and blistered. Remove from oven, let cool, then dice.

Rinse the lentils thoroughly under cold water. Place them in a saucepan, cover with plenty of water, and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until tender but still holding their shape. Drain well and rinse with cold water, then drain again.

While the peppers and lentils cool, finely dice the red onion, halve the cherry tomatoes, and chop the fresh parsley and mint. If using, crumble the feta cheese.

In a small bowl, whisk together the 4 tbsp olive oil, red wine vinegar, minced garlic, salt, and pepper. Taste and adjust seasonings as needed.

In a large bowl, combine the cooked lentils, roasted bell peppers, red onion, cherry tomatoes, parsley, and mint. Pour the dressing over the salad and toss gently to combine. If using, sprinkle with crumbled feta cheese. Serve immediately or let it rest in the fridge before serving.