Lukewarm lentil salad with roasted peppers

Name: lukewarm lentil salad with roasted peppers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g dried lentils; 6 tablespoons extra virgin olive oil; 1 clove garlic finely chopped; 1 tablespoon dried Provençal herbs; 1 great red and yellow peppers in wide strips; 250 g celeriac peeled and in small cubes; lemon pressed; 1 teaspoon sharp mustard e.g.; 1 little Red onion finely shredded; 75 g rucola lettuce sharpened in pieces; 100 g bluefin cheese eg Danish blue

A tasty recipe. The vegetarian lunch contains the following ingredients: dried lentils, extra virgin olive oil, garlic (finely chopped), dried Provençal herbs, red and yellow peppers (in broad strips), celeriac (peeled and in small cubes), lemon (pressed), sharp mustard (eg Dijon), red onion (finely chopped), rucola salad (shredded) and bluefin cheese (eg Danish blue).

Ingredients

Directions

Preheat the oven grill.
Lentils boil in plenty of boiling water with a little salt in 20-25 minutes.
In a bowl mix oil with garlic, herbs, salt and pepper.
Bake peppers with 2 tbsp herb oil on baking tray or in baking dish.
Put peppers 10 cm under the hot grill and toast in 6-8 minutes; periodically shove.
Celeriac in plenty of boiling water with salt and 1 tbsp lemon juice in 3-4 min.
Gently boil.
Drain in the sieve.
Drain the lentils.
In bowl rest of lemon juice and herb oil with mustard to beat dressing.
Create onion, celeriac and lentils and let it stand for a while.
Arrange the rocket over four plates.
Prepare lentil salad in the middle.
Spread pepper bars over it and break up cheese above it.
Put some pepper on top of it.
Tasty with dark wholemeal bread..