Red Lentils Pulse with Romesco Sauce, Roasted Tomato, Kale & Green Olives
- Preheat oven to 180C. - Place capsicum and tomato on a baking paper lined baking tray, drizzle with olive oil and roast for 20 minutes or until capsicum skin
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Cooking tools:
- Oven
- Parchment paper
- Baking sheet
- Mixing bowl
- Plastic wrap
- Food processor
- Measuring spoon
- Pot
- Stove
- Colander
- Spoon
- Serving platter
Ingredients
- San Remo Red Lentils Pulse Pasta 250g
- 2 red capsicums, halved & seeds removed
- 1 tomato
- 60g blanched almonds
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1/4 punnet baby Roma tomatoes
- 12 green olives, pitted & halved
- 1/4 bunch kale, cooked & roughly chopped
- Salt
- pepper
- Fresh basil, to garnish
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