Warm Pepper, Lentil & White Bean Salad With Goats' Cheese

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Peel and roughly chop your shallot[s]

Once the pan is hot, add the chopped shallot with a large pinch of salt and cook for 2-3 min or until the shallot has softened

Meanwhile, slice your sweet pointed pepper[s] into rings

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Drain and rinse your green lentils and cannellini beans

Add the sliced peppers to the pan along with your roasted garlic paste and cook for 2-3 min or until the peppers are beginning to soften

Once soft, add the drained lentils & cannellini beans and cook for 1 min further or until everything is warmed through

Meanwhile, chop your parsley finely, including the stalks

Chop your cherry tomatoes in half

Crumble your goats' cheese into rough bite-sized pieces

Cut your lemon[s] into 2 wedges per person

Combine the juice of half your lemon wedge[s] with your balsamic vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a small bowl – this is your zesty dressing

Add the zesty dressing to the pan with half the chopped parsley (save the rest for garnish!) and a very generous pinch of salt and pepper and give everything a good mix up – this is your warm pepper, lentil & white bean salad

Wash your salad, then pat it dry with kitchen paper