Orzo & Feta Stuffed Peppers

Step 1: Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2: Put the peppers in a roasting dish and rub 2 tablespoons of the oil all over them and season with salt and roast for 40–45 minutes until golden and tender and ransfer to a serving dish and set aside.

Step 3: Meanwhile, drop the orzo into a pan of boiling water and stir well to stop it sticking and cook for 6–8 minutes until tender but still with a little bite and then drain and refresh under cold running water and drain again and tip into a mixing bowl.

Step 4: Add the lentils, spring onions, pomegranate molasses and 1 tablespoon of the olive oil and season with salt and mix well.

Step 5: Stuff the cooked peppers with the mix and spoon the remaining orzo around them and arrange the cherry tomatoes and feta over the top.

Step 6: Bash the garlic with a little salt into a paste and then add the coriander and bash again into a paste, add the lemon juice, remaining olive oil and 1 tablespoon of water and mix into a dressing and drizzle over the stuffed peppers and scatter over the pine nuts and serve immediately.