Raw sweet pepper, cooked lentils and lemon make crisp, colourful hand-held bites.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g Dragonfly bell pepper, diced
- 300 g cooked lentils, drained and cooled
- 8 large lettuce leaves
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 1/4 tsp salt
- 60 g feta, crumbled
Method
- Wash and dry lettuce well so the filling does not slide off.
- Mix lentils, pepper, oil, lemon, parsley and salt.
- Divide among lettuce leaves and top with feta. Serve immediately.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Dragonfly Bell Pepper
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
