Roasted capsicum with lentil stuffing
Pumpkin, cooked without added fat
1 x 3 second spray(s)
lentils, canned, rinsed, drained
fresh flat-leaf parsley
Mixed salad leaves
Place 100g pumpkin (chopped) on a baking tray lined with baking paper. Lightly spray with oil and bake in oven preheated to 180°C or 160°C fan-forced for 15 minutes. Add 1 medium red capsicum (halved lengthways) and bake for 10 minutes. Heat 1 tsp oil in a frying pan. Add 1 green shallot (sliced) and 1/2 celery stick (finely chopped) and cook until softened. Add 1 garlic clove (crushed), a pinch of ground cumin, 1 tbs currants, 2 tsp pine nuts and 1/2 cup canned lentils (rinsed, drained) and cook until heated through. Add roasted pumpkin, 1 tbs fresh flat-leaf parsley (chopped) and 1 tbs lemon juice and spoon into roasted capsicum shells. Bake until capsicum is tender. Serve with a green salad, drizzled with balsamic vinegar and topped with 1/4 avocado (sliced).