A hearty, simple Mediterranean lentil salad that balances roast peppers, parsley and a good dose of extra virgin olive oil. Ideal for lunch or as a side.

Lentil salads like this are one of the staple ways olive oil is enjoyed in Crete, whether at home or on a shared table. Earthy pulses, sweet-roasted peppers and a good measure of parsley need only quality olive oil and a handful of pantry ingredients.

Ingredients

• 200g small green or brown lentils
• 2 large red bell peppers
• 1 small red onion
• 1 small bunch flat-leaf parsley (approx. 20g)
• 3 tbsp extra virgin olive oil (such as SPHERA)
• 2 tbsp red wine vinegar
• 1 garlic clove
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

Method

1. Rinse the lentils thoroughly, then place in a saucepan with plenty of cold water. Bring to a boil, then simmer uncovered for 25–30 minutes until just tender. Drain well and set aside to cool slightly.
2. While the lentils are cooking, heat a grill or oven to 220°C. Place the whole peppers on a baking tray and roast for 20–25 minutes, turning once, until the skins are blackened in spots and the flesh is soft.
3. Transfer the roasted peppers to a bowl and cover with a plate or cling film. Leave to steam for 10 minutes, then peel off the skins, remove the seeds, and cut the flesh into strips.
4. Finely slice the red onion, chop the parsley leaves, and crush the garlic clove.
5. In a large serving bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper. Add the warm lentils, roasted peppers, onion and parsley, and toss well. Taste and adjust seasoning if needed.
6. Serve the salad warm or at room temperature, with bread if you like.