Sesame crusted Capricorn on warm Puy lentils and roasted peppers

As a vegetarian recipe, this is yet another contender for our Gent night. Everything in this recipe appeals and it looks visually stunning. Give it a try!

Many thanks to those nice people at The Lubborn Creamery who gave us permission to reproduce this recipe.

Ingredients

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• 1 red and 1 yellow pepper
• 1 red onion, cut into wedges
• 2 Cloves garlic, peeled and sliced
• Pinch of chilli flakes
• 4 tablespoons olive oil
• 150g Puy lentils, rinsed
• 2 tablespoons balsamic vinegar
• 2 tablespoons roughly chopped flat leaf parsley
• 2 x 100g Capricorn Somerset Goats' cheese, halved
• 2 tablespoon sesame seeds

Mise en place

• Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Halve and deseed the peppers then cut into wedges.
2. Toss the peppers, red onion and garlic together in a baking tray with 1 tablespoon olive oil, chilli flakes and seasoning. Roast for 20-25 mins until beginning to caramelise.
3. Meanwhile, cook the lentils in boiling water for 15-20 mins until tender - keep an eye on them, it is easy to boil them dry!
4. Drain and mix with 2 tablespoons olive oil, the balsamic vinegar, parsley and seasoning
5. Stir in the roasted vegetables.
6. Press the cut sides of the Capricorn Somerset Goats' cheese in the sesame seeds.
7. Heat 1 tablespoon oil in a non-stick frying pan, add the Capricorn Somerset Goats' cheese, seed-side down, and cook for 2-3 mins until golden, over a medium heat.

Serving suggestions

Sprinkle with parsley and serve on top of the warm lentil salad.

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