Warm lentil and pear salad

AN interesting way of enjoying lentils as a major salad ingredient combined with peppers and pears. INGREDIENTS: 250g dry lentils 1 chicken stock cube dissolved in 450ml hot water 1 bay leaf or lemon leaf ½ each of 3 colours sweet peppers, roasted and sliced **

1 small bunch fresh dhania (coriander), washed and chopped 25ml butter 30ml brown sugar 410g can pear halves, well drained and sliced lengthwise

25ml balsamic vinegar

METHOD

Boil the rinsed lentils in the chicken stock with the bay leaf for 15 to 20 minutes. Drain well and discard the leaf. Toss in the roasted pepper slices.

In a 20cm non-stick pan, heat the butter and sugar, stirring until evenly heated and dissolved. Add in the pear slices and the Balsamic vinegar. Cook briefly until warmed through, adding in a little reserved pear syrup to increase the amount of dressing. Pile the lentil mixture into a bowl, and finish off with the pear slices and a drizzle of the dressing. Serve immediately.

Hints and tips Canned black lentils may be used, but rinse them well to keep them loose.

Seasonal fresh red skinned pears look great in this salad, but require just a few minutes more cooking than when using the canned fruit.

**To roast sweet peppers, remove the pips and stem area from each half. Brush the skins lightly with oil and place in a 190ºC oven for 25 minutes until the skin is blistered. Set aside in a covered bowl to cool slightly, which ensures easy removal of the skin.

The sweet peppers may be used raw instead, but it would be best to slice them very finely into julienne strips. PREP TIME 10 minutes *excluding roasting of peppers. COOKING TIME 20 minutes Serves 4