1 1/2tspsoft brown sugar, or sweetener of your choice
1/2tspground black pepper
For the salad:
4slicesstale ciabatta or other crusty bread, cubed (approximately 125g)
1tbspextra virgin olive oil
1tspextra virgin olive oil
3capsicums, (peppers, any colour), cut into chunks
1clovegarlic, crushed or finely grated
1small red onion, thinly sliced
2-3ripe tomatoes, cut into chunks
Large handful of fresh basil leaves, (approximately 1 cup)
1tbspcapers, roughly chopped
For the dressing:
Put all dressing ingredients into a small jar or container with a lid. Shake until well combined.
For the salad:
Preheat oven to 200C (390F).
Put cubed bread on a baking sheet and drizzle with 1 tbsp extra virgin olive oil. Toss the bread and make sure all pieces are coated in oil. Bake for 5-10 minutes or until firm and crisp, but not overly browned. Remove from oven and set aside.
Put lentils into a large saucepan and cover with a few inches of cold water. Bring to a boil, turn heat down to simmer and cook lentils for about 20 minutes, or until cooked but still a little firm and holding their shape. Drain and set aside to cool.
While the lentils are cooking, heat 1 tsp olive oil in a frypan (skillet) and add chopped capsicums. Cook over a low-medium heat for about 10 minutes or until the capsicums have softened and are browned in spots. Add crushed garlic and stir to cook for a further minute.
Put all salad ingredients except for the basil into a large mixing bowl, pour over the dressing and stir well to combine.
Toss through the basil leaves just before serving.