2 large or 4 small redpeppers, halved
4 tbsp olive oil
300g tin green lentils, drained
2 spring onions, finely chopped
2 tbsp pomegranate molasses
120g cherry tomatoes, halved
Half a garlic clove
A handful of roughly chopped coriander leaves and stalks
Juice of half a lemon
15g toasted pine nuts
1. Preheat the oven to 200C/180C fan/gas 6. Put the peppers in a roasting dish and rub 2 tbsp of the oil all over them. Season with salt and roast for 40–45 mins until golden and tender. Transfer to a serving dish and set aside.
2. Meanwhile, drop the orzo into a pan of boiling water. Stir well to stop it sticking and cook for 6–8 mins until tender but still with a little bite. Drain and refresh under cold running water. Drain again and tip into a mixing bowl. Add the lentils, spring onions, pomegranate molasses and 1 tbsp of the olive oil. Season with salt and mix well. Stuff the cooked peppers with the mix and spoon the remaining orzo around them. Arrange the cherry tomatoes and feta over the top.
3. Bash the garlic with a little salt into a paste. Add the coriander and bash again into a paste. Add the lemon juice, remaining olive oil and 1 tbsp of water. Mix into a dressing and drizzle over the stuffed peppers. Scatter over the pine nuts and serve immediately.
Saffron in the Souks by John Gregory-Smith, published by Kyle Books