Ingredients

6 red capsicums, halved lengthwise, seeded, stems left intact
1/2 bunch thyme
6 cloves garlic, thinly sliced
125ml (1/2 cup) extra virgin olive oil
200g (1 cup) Basmati Rice
190g (1 cup) red quinoa
200g (1 cup) French-style green lentils
40g (1/4 cup) currants
60ml (1/4 cup) white wine vinegar
1/2 lemon, juiced
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon ground cumin
1/4 cup roughly chopped flat-leaf parsley

Method

Preheat oven to 220C.

Place capsicums, cut-side up, in a roasting pan.

Scatter with thyme and one-third of the garlic, then drizzle with 2 tablespoons oil.

Season with salt and pepper.

Roast for 30 minutes or until tender.

Discard thyme.

Meanwhile, place rice and quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes.

Cook lentils in a saucepan of boiling salted water for 15 minutes.

Drain rice and quinoa, then add to lentils with remaining garlic.

Cook for 15 minutes or until lentils, rice and quinoa are tender.

Drain

Meanwhile, place currants, vinegar, lemon juice, paprika, cumin, parsley and remaining 80ml (1/3 cup) oil in a large bowl.

Season and stir to combine.

Add rice mixture to currant mixture and toss to combine. Spoon into roast capsicums

Serve immediately or keep in a container in the fridge for up to 1 day.