Spiced Lentils with Grilled Halloumi and Red Onion
Nutrition per serving
| Calories | 1,109 kcal |
| Protein | 55.6 g |
| Carbs | 84.2 g |
| Fats | 60.3 g |
| Saturated Fat | 30.3 g |
| Monounsaturated Fat | 12.3 g |
| Polyunsaturated Fat | 3 g |
| Sugars | 10.2 g |
| Fiber | 19.8 g |
| Sodium | 1,992 mg |
Ingredients
| Cherry Tomatoes | |
| Red Onion | |
| Pistachio Nuts | |
| Cornstarch (Corn flour) | |
| Basmati Rice | |
| Baby Spinach | |
| Olive Oil | |
| Halloumi | |
| Canned Lentils | |
| Ras el hanout |
Preparations
1. Preheat the grill to high.
1. Preheat the grill to high.
2. Chop the tomatoes into quarters.
3. Drain/rinse the lentils in a sieve.
4. Peel/slice the onion into half-moon shapes.
5. Slice the halloumi into ½ cm pieces.
6. Finely chop the spinach.
7. Chop the pistachios.
Cooking instructions
1. Place the onions into a bowl with the flour and a pinch of salt and pepper. Stir to coat the onions.
1. Place the onions into a bowl with the flour and a pinch of salt and pepper. Stir to coat the onions.
2. In a non-stick pan, heat ½ a tbsp of olive oil over medium-high heat. Add the onions and cook until golden brown and crispy. Transfer to a plate lined with kitchen towel.
3. In the same pan, heat ½ a tbsp of olive oil over medium heat. Add the Ras-el-Hanout, with a pinch of sugar and cook for 30 seconds before adding a ¼ cup of the cherry tomatoes and a pinch of salt and pepper.
4. Add the basmati rice to the pan with 180ml of water and stir everything together. Lower heat to low, cover the pan with a lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
5. Meanwhile, lightly coat the halloumi with a little oil. Place the halloumi onto a baking tray and place under the grill near the heat until golden brown on each side.
6. Add the lentils and half the onions to the rice and gently stir to combine, reheat on a medium-low heat for a few minutes. Stir in the spinach and cook until almost wilted. Remove from heat.
7. Serve the rice in a bowl, with the halloumi on top, then top with the remaining cherry tomatoes/onions. Finally sprinkle over the chopped pistachios.