Roasted Romano peppers with puy lentils

Preheat the oven to 200?C, gas mark 6. Halve the peppers through the stalks, deseed and brush all over with 1 tbsp olive oil; season. Lay on a parchment-lined baking tray and roast for 20 minutes.

Meanwhile, heat the remaining 2 tbsp oil in a large frying pan over a medium heat and fry the leek, garlic and thyme for 10 minutes, stirring regularly until soft and starting to turn golden. Tip in the capers and sun-dried tomatoes and stir for a minute, then add the lentils, turn up the heat and fry for another 5 minutes. Season and stir through the lemon juice, parsley and pistachios.

Spoon the lentils into the peppers and return to the oven for 5 minutes. Serve with a green salad, if liked.