A kitchen forage lunch for the end of the week – olives, lentils and jars of roasted peppers can sit in the fridge or cupboard for when you need them and make a good base to add any fresh veg that you have. You can freeze leftover cooked lentils or add to soups and stews so no need for waste.
1 roasted red pepper, cut into bite-size pieces
50g cooked Beluga lentils
Handful pitted Kalamata olives
Handful baby plum or cherry tomatoes, cut in half
1 tsp Balsamic vinegar
Handful spinach or rocket leaves
25g crumbly cheese
1 tsp pumpkin seeds
I buy jars of roasted peppers as they are usually cheaper than buying fresh. They last for ages in the fridge. You can also roast your own when the oven is on for something else, and you get a rich, smoky flavour. Even green ones are nice like this! Cut into quarters, drizzle with a little rapeseed or olive oil, and roast at about 200C for 25 minutes. You can peel off the skin or leave on – up to you!
Adapted from Packed. Photo by HaaralaHamilton.