3roasted red Bell Peppers, preferably Florinis, chopped
6sundried Tomatoes, chopped
20Kalamata Olives, pitted and chopped
2Cucumbers, Unpeeled, cut lengthwise and seeds scooped and discarded
1CupCherry Tomatoes, cut in half
2Spring Onions, finely sliced
100grsGreek Fetta cheese, chopped or crumbled
1Red Chili Pepper, with the seeds, finely chopped
4tablespoonsfresh Oregano, home grown, leaves picked and chopped (keep 1 tablespoon not chopped for garnish)
1cupfresh Parsley, leaves picked and chopped
4tablespoonsEVOO, Extra Virgin Olive Oil
2tablespoonsBalsamic Cream, or 4 tablespoons normal Balsamic Vinegar
1Orange, peeled and juiced
3litresWater
1teaspoondry Coriander, grinded to fine powder
2teaspoonsSea Salt
1teaspoonfreshly ground Black Pepper
Instructions
In a medium pot add the water and a tablespoon of salt, add the lentils and the orange peel. Bring to a boil and simmer for about 25 minutes until lentils are a bit soft. Take out of the pot in a fine net to drain and place under water to stop the cooking. Keep aside.
In the serving bowl add the bell and chili peppers, the sundried and cherry tomatoes, olives, cucumbers, spring onions, 3 tbsp oregano and parsley.
In the meantime, prepare the vinaigrette by adding to a small bowl the orange juice, balsamic cream and while whisking add the olive oil, season with a pinch of salt.
Add to the bowl the lentils and toss. Add the coriander powder and season to taste with salt and pepper. Garnish with the remaining oregano leaves.