Lentil and Charred Vegetable Halloumi Salad
Nutrition per serving
| Calories | 689 kcal |
| Protein | 30.2 g |
| Carbs | 29.4 g |
| Fats | 51.5 g |
| Saturated Fat | 20.7 g |
| Monounsaturated Fat | 18.1 g |
| Polyunsaturated Fat | 2.9 g |
| Sugars | 8.1 g |
| Fiber | 11.3 g |
| Sodium | 1,014 mg |
Ingredients
| Arugula (Rocket) | |
| Courgette (Zucchini) | |
| Red Bell Pepper (capsicum) | |
| Lemon | |
| Dried Thyme | |
| Olive Oil | |
| Olive Oil | |
| Halloumi | |
| Canned Lentils |
Preparations
1. Remove the core/slice the pepper into 2cm strips.
1. Remove the core/slice the pepper into 2cm strips.
2. Top and tail courgette and slice lengthways into ½ cm thick strips.
3. Drain/rinse lentils in a sieve.
4. Slice the halloumi into 1cm thick slices.
5. Squeeze the juice from a quarter of a lemon.
Cooking Instructions
1. Heat a teaspoon of olive oil in a frying pan over high heat. Add the courgettes and cook for a couple of minutes on each side until slightly charred and softened. Transfer to a plate and set aside.
1. Heat a teaspoon of olive oil in a frying pan over high heat. Add the courgettes and cook for a couple of minutes on each side until slightly charred and softened. Transfer to a plate and set aside.
2. Heat a teaspoon of oil in the same frying pan and cook the peppers in the same way as the courgettes. Transfer to the plate with the courgettes.
3. Wipe the pan clean and return to medium heat, coat the halloumi cheese with a little olive oil and cook for about 2 minutes each side until golden brown.
4. In the meantime, to make the vinaigrette, in a small bowl, combine, a tbsp of olive oil, ½ a tbsp of lemon juice, thyme leaves and a pinch of salt (optional) and pepper.
5. To make the salad, in a serving bowl, add the courgette, red pepper, lentils, rocket, vinaigrette and combine well to coat. Season with salt (optional) and pepper to taste.
6. Serve the halloumi on top of the salad.