Roasted capsicums with Moroccan rice and lentils
date:Apr 21, 2014
cup coarsely chopped coriander
100g feta, crumbled
Baby rocket leaves lemon wedges, to serve


Method

1. Preheat oven to 220C. Place capsicums, cut-side up, in a roasting pan. Drizzle with half the oil. Season with salt and pepper. Roast for 30 minutes or until tender.

2. Meanwhile, heat remaining oil in a large frying pan over low heat. Add onions and cook, stirring occasionally, for 20 minutes or until golden and tender. Add the cumin, coriander, paprika and turmeric and cook, stir
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05/19 02:00