Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
4 cloves of garlic
1 fresh red chilli
500g ripe tomatoes
1 x 460g jar of roasted red peppers
½ a pomegranate
30g shelled unsalted pistachio nuts
1 bunch of dill (20g)
4 flatbreads
2 x 400g tins of lentils
100g feta cheese
Method
- Peel the garlic and finely slice with the chilli, then place in a shallow casserole pan on a medium-high heat with 2 tablespoons of olive oil. Cook until soft but not coloured, stirring regularly. Chop and add the tomatoes. Tip the peppers into a blender, juice and all, blitz until smooth, then pour into the pan. Cook for 8 minutes, or until thickened, stirring occasionally.
- Meanwhile, hold the pomegranate half cut side down in your palm and bash the back of it so the seeds tumble out into a bowl. Finely chop the pistachios. Pick and chop the dill. Warm the flatbreads.
- Drain the lentils and add to the pan, along with ½ a tablespoon of red wine vinegar. Simmer for a final 5 minutes, then stir through half the pomegranate seeds and half the chopped dill, and season to perfection.
- Scatter over the pistachios and the remaining pomegranate seeds, crumble over the feta, and sprinkle over the remaining dill. Serve with the warm flatbreads.
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