Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately.
But with Cooking With Ivey, it takes centre stage in an irresistible stockfish dish cooked in a rich tomato and pepper sauce ... In a separate pan, she heats red oil and sautés onions and ...