Orzo and feta stuffed peppers

Serves 4

This recipe is a play on my friend Rima Khodr’s signature dish,

horr osbaa – a brilliant brown stew made with lentils, garlic and pomegranate molasses, which she makes with orzo. I have used all the same flavours and ingredients to make these stuffed peppers. They look beautiful and the vibrant green coriander dressing makes everything pop even more. — 2 large or 4 small red peppers, halved

— 4 tbsp olive oil

— 120g orzo

— 1 x 400g tin green lentils, drained

— 2 spring onions, finely chopped

— 2 tbsp pomegranate molasses — 120g cherry tomatoes, halved

— 60g feta

— ½ garlic clove — a handful of coriander leaves and stalks, roughly chopped — juice of ½ lemon

— 15g pine nuts, toasted Preheat the oven to 200C/180C fan/gas mark 6. Put the peppers in a roasting dish and rub two tablespoons of the oil all over them. Season with salt and roast for 40-45 minutes, until golden and tender. Transfer to a serving dish and set aside.

Meanwhile, drop the orzo into a pan of boiling water. Stir well to stop it sticking and cook for 6-8 minutes, 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 one tablespoon of the 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.

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 a tablespoon of water. Mix into a dressing and drizzle over the stuffed peppers. Scatter over the pine nuts and serve immediately.