Roasted capsicums with Moroccan rice and lentils

INGREDIENTS

6 red capsicums, halved lengthways, seeded

1/4 cup olive oil

2 brown onions, diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground sweet paprika

1 tsp ground turmeric 

1/2 cup French-style green lentils

1/2 cup Sunrise basmati rice

1/2 cup red quinoa, rinsed and drained

1/2 cup silvered almonds, toasted

2 tablespoons lemon juice

1/4 cup coarsely chopped coriander

100g feta, crumbled

METHOD

1. Preheat oven to 220c. Place capsicums, cut-side up, in a roasting pan. Drizzle with half the oil. Season with salt and pepper. Roast for 30 minutes or until tender.

2. Meanwhile, jest remaining oil in a fry pan. Add onions and cook for 3 minutes. Add the cumin, coriander, paprika and turmeric and cook stirring for 1 minute until aromatic. Remove from heat.

3. Cook the lentils in saucepan with plenty of boiling water for 15 minutes. Add rice and quinoa and cook for a further 15 minutes or until tender. Refresh under cold running water and drain well.

4. Combine the onion mixture, almond, lemon juice, coriander and feta in a large bowl. Gently toss to combine. Taste and season with salt and pepper. Spoon evenly among roasted capsicums. Place on serving plates and baby rocket and lemon wedges.