Golden Halloumi with Zingy Capers, Lentils and Fresh Dill

Nutrition per serving

Calories 959 kcal
Protein 47.8 g
Carbs 72.1 g
Fats 55 g
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Monounsaturated Fat Login
Polyunsaturated Fat Login
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Ingredients

Login Quinoa
Login Fresh Dill Weed
Login Courgette (Zucchini)
Login Capers (canned)
Login Lemon
Login Sour Cream
Login Arugula (Rocket)
Login Olive Oil
Login Halloumi
Login Canned Lentils

Preparations

  1. Roughly chop the dill.
  2. Top and tail the courgette, slice in half lengthways, then slice one half into 4 strips and slice widthways into 1cm cubes.
  3. Drain/rinse the lentils in a sieve.
  4. Roughly chop the capers.
  5. Zest/juice a quarter of a lemon.
  6. Slice the halloumi into 1cm slices.

 

Cooking Instructions

  1. Rinse the quinoa in a sieve under cold running water for 30 seconds.  Add to a medium pot of boiling water and cook for 15 minutes. Drain, return to pot and cover for 5 minutes with a tea towel.
  2. To make the dressing, in a small bowl, combine the sour cream, lemon zest, lemon juice and a pinch of salt and pepper.
  3. To make the salad, in a bowl, add the lentils, capers, drained quinoa with the rocket and all but a pinch of the dill. Pour over the dressing and gently toss to coat. Season with a pinch of salt and pepper to taste.
  4. Heat ½ a tbsp of olive oil over high heat, add the courgette and cook for about 3-4 minutes until slightly browned. Transfer to a bowl to cool down and set aside.
  5. Return the pan with ½ a tbsp of olive oil over medium heat. Add the halloumi and cook for 1-2 minutes on each side until golden.
  6. Add the courgette to the salad and stir to combine.
  7. Serve the salad in a bowl with the halloumi on top and the remaining dill sprinkled over the top.

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