Ingredients

1 yellow pepper
1 orange pepper
some vegetable oil
225g puy lentils
1 bunch fresh coriander, washed and chopped
1 jar artichoke hearts in olive oil
¾ bag Lasting Leaf Green Leaf
2 fresh limes
salt and freshly ground black pepper

Method

Preheat the oven to 200C (180C if using Fan) Gas Mark 6.

Cut the peppers in half and remove stalks and seeds. Rub the skin with a little oil and roast for 20-30 minutes until soft. Remove from the oven and place into a plastic bag. Tie the top tightly and set aside to cool. When cold remove from bag and the skins should easily peel off. Cut into 1cm thick ribbons.

Meanwhile, place the lentils into a pan, cover with water and bring to the boil for about 20 minutes until soft. Allow to cool.

While everything is cooling, make the dressing by placing ½ of the oil from the artichokes into a small bowl. Grate the zest from the limes and use the juice from one. Mix together and season.

To assemble the salad, places all ingredients into a bowl and toss.