Lentil and Charred Vegetable Halloumi Salad

Nutrition per serving

Calories1,070 kcal
Protein54.1 g
Carbs41.1 g
Fats78.3 g
Saturated Fat37.2 g
Monounsaturated Fat19.8 g
Polyunsaturated Fat3.3 g
Sugars11.2 g
Fiber15.7 g
Sodium1,959 mg


Courgette (Zucchini)
Red Bell Pepper (capsicum)
Dried Thyme
Arugula (Rocket)
Olive Oil
Canned Lentils
1. Core/slice peppers 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. Juice ¼ of a lemon.

Cooking Instructions
1. Heat a teaspoon of olive oil in a skillet over high heat. Add the courgettes and cook for a couple of minutes each side until slightly charred and softened. Transfer to a plate and set aside.

2. Heat a teaspoon of olive oil in the same skillet and cook the peppers in the same manner as the courgettes. Transfer to the plate with the courgettes.

3. Heat the clean skillet on medium, coat the halloumi cheese with a tsp 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, ½ a sprig of 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.