Lentil Tapénade and Roast Capsicum Toasts

Method

1. Preheat the oven to 200°C (400°F/Gas 6). Place the capsicum in a roasting pan and drizzle with 11½ tablespoons of the olive oil. Roast for 25–30 minutes or until very soft and slightly charred around the edges. Remove from the dish, reserving any juices, place in a plastic bag and seal. When cool enough to handle, remove the skins and seeds. Cut into 2 cm (¾ inch) wide strips, combine in a bowl with reserved juices and set aside.

2. Place the slices of baguette on a baking tray in a single layer and brush lightly with olive oil. Bake for 10–12 minutes or until crisp and light golden, then transfer to a wire rack and cool.

3. Combine the remaining olive oil, lentils, garlic, capers, anchovies, olives, oregano and lemon juice in a food processor and process until a coarse purée forms. Season to taste with sea salt and freshly ground black pepper.

4. Add the bocconcini, if using, to the capsicum in the bowl and toss to combine well. Place 2 slices of baguette, overlapping, on a plate and top with a quarter of the capsicum mixture. Repeat with the remaining baguette slices and capsicum, then divide the lentil tapénade among plates, spooning it on top of the capsicum. Top with the rocket and mint leaves and serve immediately.