Kakanui produce array of capsicum are impressive and the bulls horn is an Italian heirloom variety with a sweet pepper taste and slightly hot.  Can be eaten raw, sautéed, grilled or roasted.

Serves 5

400g puy lentils or brown

4bay leaves

4 whole garlic cloves, peeled & bruised

¼ teaspoon dried oregano

1 red onion, diced

1-2 peppers, depending on size, deseeded & finely diced

3 tbsp fresh mint, chopped

175g caerphilly cheese

18 kalamata olives or any good qualtiy olives, stoned

Handful flat leaf parsley, roughly chopped

for the vinaigrette:

6 Tbsp extra virgin olive oil

6 Tbsp red wine vinegar

2 garlic cloves, crushed

½ tsp cumin seeds

Method

Pick over the lentils and discard any stones.

Wash and place in a large saucepan with the bay leaves, bruised garlic (bash with a rolling pin or the handle of a knife), and oregano. Cover with 4cm of water, bring to the boil, turn down the heat and simmer, uncovered for 30 mins, until tender.

To make the vinaigrette, whisk together all the ingredients in a small bowl and season.

Drain off 90% of the water and add the vinaigrette whilst still hot this way the lentils. Toss with the lentils, onions, red pepper plus ½ tsp salt and pepper. Leave to sit for 20 mins, then taste and season as needed.

This salad can be prepared a few hours in advance up to this point.

To serve, toss the lentil salad with the mint and place on a platter. Garnish with the crumbled feta and the olives.