Lentil and Charred Vegetable Halloumi Salad

Nutrition per serving

Calories 688 kcal
Protein 30.2 g
Carbs 29.4 g
Fats 51.5 g
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Ingredients

Login Arugula (Rocket)
Login Courgette (Zucchini)
Login Red Bell Pepper (capsicum)
Login Lemon
Login Dried Thyme
Login Olive Oil
Login Olive Oil
Login Halloumi
Login Canned Lentils

Preparations

  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.
  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 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 and pepper to taste.
  6. Serve the halloumi on top of the salad.

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