Tonight's dinner fits the bill:
- 1/3 cup olive oil
- 1 red onion, cut in half and sliced into half moon shapes
- 1 red capsicum, skin blackened over gas burner and then skin rubbed off when cooled, core and seed removed, chopped into pieces
- 400g can green lentils, drained and rinsed
- 1 garlic clove
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 cup roughly chopped parsley
- 2 cups baby spinach leaves (I used home grown silverbeet instead)
- Fennel wedges baked with olive oil until caramelised at 180 degrees celsius (this is optional)
- Haloumi cheese, chopped into small wedge shapes
- Heat half the oil in a large frypan and add the onions and cook over medium heat until golden and starting to caramelise.
- Add the capsicum, fennel and cook until warmed through.
- Add the drained lentils.
- Combine remaining oil, garlic, vinegar and mustard, then stir into lentils with parsley and spinach (or silverbeet).
- Meanwhile, fry wedges of haloumi cheese with a little olive oil in a frypan until golden on both sides.
- Assemble dish with lentil mixture garnished with haloumi and a little extra parsley.