Golden Halloumi with Zingy Capers, Lentils and Fresh Dill

Nutrition per serving

Calories753 kcal
Protein38 g
Carbs51.6 g
Fats45.5 g
Saturated Fat21.4 g
Monounsaturated Fat11.4 g
Polyunsaturated Fat2.9 g
Sugars4.6 g
Fiber14.6 g
Sodium1,143 mg


Fresh Dill Weed
Courgette (Zucchini)
Capers (canned)
Sour Cream
Arugula (Rocket)
Olive Oil
Canned Lentils
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.