Step 1: Preheat the oven to 160 degrees. Peel the tomato (if you put the tomato in boiling water for 30 seconds you can easily peel it).

Step 2: Cut the bell bell pepper lengthwise and remove the seeds. Place the bell pepper, opening side up, on a baking sheet. On each half, place two quarters of tomato, a few slices of garlic, salt and pepper and drizzle with olive oil. Roast for 40 minutes in the oven.

Step 3: Rinse the lentils. Preferably use black lentils. Cut the carrot and the celery into small pieces, chop the onion and garlic. Fry the vegetables in some olive oil for 5 minutes. Add the lentils and white wine and cook them (according to package) until tender). Season with salt, pepper and chili powder.

Step 4: Mix the basil in a blender with olive oil, pepper and salt. Keep aside.

Step 5: Drain the lentils and mix in the white wine vinegar.

Step 6: Make a bed of lentils and put a little lemon juice over it. Lay half a bell pepper on top and place the cold burrata in it. Drizzle with the basil oil and enjoy!