- Preheat the grill to high. Drizzle the Romano peppers with olive oil and season with salt. Grill for 10-12 minutes, turning occasionally, until softened and nicely charred.
- Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat for 2-3 minutes until lightly golden. Leave to cool, then roughly chop.
- To make the salsa, combine most of the hazelnuts with the olives, parsley, zest and juice of ½ lemon, 4 tbsp olive oil and a pinch of salt.
- Once cool enough to handle, peel the peppers, discard the seeds and tear the flesh into strips.
- In a large bowl, whisk together the rose harissa, juice of ½ lemon, 3 tbsp olive oil and a pinch of salt. Add the Merchant Gourmet Puy Lentils and charred peppers, then toss to coat. Season to taste.
- Spoon the warm lentil salad onto serving plates and top with the olive and hazelnut salsa. Finish with the remaining hazelnuts and a drizzle of olive oil before serving.
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