recipes
Roasted pepper salad with orange mustard dressing
2025-04-11
Ingredients
For the dressing
3 tbsp extra virgin olive oil (Borges)
3 tbsp orange juice
Grated zest 1 orange
1 heaped tbsp Dijon mustard
2 cloves crushed garlic
½ tsp cumin
½ tsp hot paprika
½ tsp dried chilli flakes
Good pinch salt
You will also need
1 red and 1 orange pepper, deseeded and cut into wedges
2 tbsp olive oil (Borges)
Salt and pepper
1 x 400g tin chickpeas, drained (Fiamma)
1 x 400g tin cooked brown lentils, rinsed and drained
2 tbsp chopped fresh parsley and coriander
100g sultanas (Lamb Brand)
100g flaked almonds, toasted (Lamb brand)
Microgreens for serving
Method
Start this recipe with the peppers. Place them in a bowl and drizzle in the olive oil and season with salt and pepper. Toss well, lay onto a baking sheet and roast at 200`c for 20-25 minutes or until the edges are beginning to brown. Remove from the oven and place into a large bowl with the chickpeas, lentils, sultanas, flaked almonds and herbs. Pour over the dressing and mix together well. This is delicious served as a main or as a side, either hot or cold.
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