Directions

• Prepare the roasted pepper
• Preheat your oven at 200°C
• Wash the peppers, put them in oven and roast for about 20 minutes. 
• Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
• Make sure peppers have fully roasted: the skin should be charred and soft, and the peppers should look slightly collapsed. Do not hesitate to let them roast for a few more minutes.
• Place the pepper in a bowl and cover it tightly and let sweat for 20 minutes.
• Take off the skin and remove seeds. Cut it in slices. Put in in a bowl with 2 spoons of olive oil. Allow to marinate while you prepare the rest of the recipe.
• Prepare the lentils
• Rinse the lentils.
• Combine lentils and temperate water in a pan.
• Bring the water to a rapid simmer over medium-high heat. Then reduce the heat to maintain a very gentle simmer: you see a few small bubbles turn. If required, add some water so the lentils are just barely covered. Simmer uncovered for 20 minutes.
• Drain, rinse well, then drain thoroughly and cool down.
• Prepare other vegetables
• Peel and slice the red onion.
• Wash and cut the cherry tomatoes.
• Wash, peel & cut the cucumbers.
• Mise en place
• Combine the cooled lentils with 2 spoons of olive oil, lemon juice and salt. Place in a plate.
• Add the veggies that your prepared : roasted peppers, cucumber, cherry tomatoes & red onion. roasted pepper.
• Add the burrata, olive oil, washed coriander.
• ENJOY!!