Roasted capsicums with Moroccan rice and lentils
Ingredients 6 red capsicums, halved lengthways, seeded 60ml (1/4 cup) olive oil 2 bro…
Ingredients
- 6 red capsicums, halved lengthways, seeded
- 60ml (1/4 cup) olive oil
- 2 brown onions, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- 100g (1/2 cup) French-style green lentils
- 100g (1/2 cup) basmati rice
- 95g (1/2 cup) red quinoa, rinsed, drained
- 85g (1/2 cup) fresh dates, coarsely chopped
- 65g (1/2 cup) slivered almonds, toasted
- 2 tablespoons lemon juice
- 1/4 cup coarsely chopped coriander
- 100g feta, crumbled
- Baby rocket leaves & lemon wedges, to serve
Method
1. Preheat oven to 220C. Place capsicums, cut-side up, in a roasting pan. Drizzle with half the oil. Season with salt and pepper. Roast for 30 minutes or until tender.
2. Meanwhile, heat remaining oil in a large frying pan over low heat. Add onions and cook, stirring occasionally, for 20 minutes or until golden and tender. Add the cumin, coriander, paprika and turmeric and cook, stirring, for 1 minute or until aromatic. Remove from heat.
3. Cook the lentils in a large saucepan with plenty of boiling water for 15 minutes. Add the rice and quinoa and cook for a further 15 minutes or until tender. Refresh under cold running water. Drain well.
4. Combine the onion mixture, lentil mixture, dates, almond, lemon juice, coriander and feta in a large bowl. Gently toss to combine. Taste and season with salt and pepper. Spoon evenly among roasted capsicums. Place on serving plates with baby rocket leaves and lemon wedges.
