6 red capsicums, halved lengthways, seeded
1/4 cup olive oil
2 brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground sweet paprika
1 tsp ground turmeric
1/2 cup French-style green lentils
1/2 cup Sunrise basmati rice
1/2 cup red quinoa, rinsed and drained
1/2 cup silvered almonds, toasted
2 tablespoons lemon juice
1/4 cup coarsely chopped coriander
100g feta, crumbled
1. Preheat oven to 220c. Place capsicums, cut-side up, in a roasting pan. Drizzle with half the oil. Season with salt and pepper. Roast for 30 minutes or until tender.
2. Meanwhile, jest remaining oil in a fry pan. Add onions and cook for 3 minutes. Add the cumin, coriander, paprika and turmeric and cook stirring for 1 minute until aromatic. Remove from heat.
3. Cook the lentils in saucepan with plenty of boiling water for 15 minutes. Add rice and quinoa and cook for a further 15 minutes or until tender. Refresh under cold running water and drain well.
4. Combine the onion mixture, almond, lemon juice, coriander and feta in a large bowl. Gently toss to combine. Taste and season with salt and pepper. Spoon evenly among roasted capsicums. Place on serving plates and baby rocket and lemon wedges.