date:Sep 10, 2013
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 (see note)
200g (1 cup) French-style green lentils
55g (1/3 cup) currants
60ml (1/4 cup) white wine vinegar
1/2 lemon, juiced
1/2 tsp Spanish smoked paprika
1/2 tsp ground cumin
1/4 cup roughly chopped flat-leaf parsley
100g feta, crumbled
Method
1. Preheat oven to 220C. Place capsi