Roasted red peppers, Puy lentils, smoked almonds, manchego, fresh parsley, and a sherry vinegar dressing. Spain meets North Africa in the best possible way.
Roast peppers directly over gas flame or under grill until completely blackened. Seal in bag 10 minutes. Peel skin — it comes away easily. Do not rinse — the juices are flavour.
Simmer Puy lentils 20 minutes in unsalted water with bay leaf. Drain when just tender. Salt immediately and toss with olive oil.
Whisk sherry vinegar, smoked paprika, garlic, and olive oil. Sherry vinegar is nuttier and less sharp than red wine vinegar — the key to this salad.
Toss warm lentils with dressing. Cut peppers into strips and fold in. Top with smoked almonds, manchego shavings, and parsley.