200g Brown Lentils
60ml Italian Parsley, chopped
2 bunches Spring Onions, finely chopped
60ml Extra Virgin Olive Oil
40ml Red Wine Vinegar
Juice of Half a lemon
90g Mozzarella, finely diced
3 Red Peppers
Salt and Pepper to taste
Preheat an oven at 190ºC and place whole peppers to roast. Once softened and Coloured remove and place in bowl, cover with cling film and cool.
Boil the lentils for about 40min until soft and then cool. Combine oil, vinegar and lemon juice, season to taste. Toss through lentils with herbs, cheese and peeled and diced peppers.
Serve as a salad or on toasted ciabatta