- 200g frozen sliced peppers
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 3 garlic cloves, crushed
- 200g extra-lean minced beef
- 100g red lentils
- 2 tsp dried oregano, plus extra for sprinkling
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 500ml carton passata
- 1 aubergine, sliced into 1½ cm rounds
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 4 tomatoes, sliced into 1cm rounds
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g Parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 170g pot 0% fat Greek yogurt
- freshly grated nutmeg
Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.
Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.