for 2 person

Pepper & tomato sauce

145 g	roasted peppers in oil, drained, 1.5 tbsp oil retained
40 g	dried tomatoes in oil (e.g. Pomodori perino della puglia), drained
30 g	almond
1 tbsp	sherry vinegar
¼ tsp	cayenne pepper
¼ tsp	smoked paprika
¼ tsp	salt

Roasted vegetables

1	raw beetroot, sliced
200 g	carrot, cut into sticks
1 ½ tbsp	olive oil
¾ tsp	salt

Lentil salad

100 g	lentils, cooked
a little	oil
10 g	chorizo, thinly sliced

How it's done

Pepper & tomato sauce

Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.

Roasted vegetables

Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C.

Lentil salad

Mix the lentils with 3 tbsp of the pepper & tomato sauce, transfer to a container ready for a take-away lunch. Add the roasted vegetables. Heat a dash of oil in a frying pan. Gently fry the chorizo until crispy, drain, spread on top of the roasted vegetables.

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