Harissa Lentils with Charred Peppers and Olive Salsa

Press GO to unleash the Mob step by step feature.

Step 1.

Heat your grill to high.

Step 2.

Drizzle your peppers with salt and olive oil. Place them under the grill and cook for 10 mins until soft and blackened, turning every so often so they cook evenly.

Step 3.

Meanwhile, make your olive salsa. Add your hazelnuts to a dry frying pan and toast for 3 mins until lightly browned. Allow to cool slightly, then roughly chop your nuts.

Step 4.

Finely chop your olives and parsley.

Step 5.

Tip most of your hazelnuts, your olives and parsley into a bowl along with the zest and juice of ½ lemon, 4 tbsp olive oil and a generous pinch of salt. Mix to combine.

Step 6.

Allow your peppers to cool slightly, then peel off their skin and discard their seeds. Tear the flesh into rough strips.

Step 7.

Make your dressing. Combine your harissa paste, the juice of ½ lemon, 3 tbsp olive oil and a good pinch of salt in a large bowl. Tip in your Merchant Gourmet Puy Lentils and pepper strips, then toss to combine. Season to taste with salt and pepper.

Step 8.

Spoon your lentil salad onto plates and spoon on your olive salsa. Sprinkle with your remaining hazelnuts and a drizzle of olive oil, then serve and enjoy.

If you can’t find blanched hazelnuts and need to remove their brown skins, place your toasted nuts in a clean tea towel and rub them together. This should remove them for you.

2 x Packets of Merchant Gourmet Puy Lentils
6 Romano Peppers
50g Blanched Hazelnuts
100g Green Olives
Handful of Parsley
2 Lemons
3 Tbsp Rose Harissa Paste
Olive Oil