Roasted pepper salad with orange mustard dressing - Aceline

Ingredients

• 3 tbsp extra virgin olive oil (Borges)
• 3 tbsp orange juice
• Grated zest 1 orange
• 1 heaped tbsp Dijon mustard
• 2 cloves crushed garlic
• ½ tsp cumin
• ½ tsp hot paprika
• ½ tsp dried chilli flakes
• Good pinch salt
• 1 red and 1 orange pepper, deseeded and cut into wedges
• 2 tbsp olive oil (Borges)
• Salt and pepper
• 1 x 400g tin chickpeas, drained (Fiamma)
• 1 x 400g tin cooked brown lentils, rinsed and drained
• 2 tbsp chopped fresh parsley and coriander
• 100g sultanas (Lamb Brand)
• 100g flaked almonds, toasted (Lamb brand)
• Microgreens for serving