Warm lentil and halloumi salad
A warm, hearty salad with herby lentils, grilled halloumi cheese and roasted veggies - great for any time of year!
Servings: 2 people
- 1 courgette (zucchini)
- ~ 10 cherry tomatoes - I kept mine on the vine
- 2 tbsp oil, divided
- Black pepper
- 2 cloves garlic, minced
- 1 red onion, sliced or diced
- 400 g tin lentils, drained (265g, or ~ 1 1/4 cups, when drained)
- 1/2 tbsp basil pesto
- 2 tsp lemon juice
- 200 g halloumi cheese, sliced (~ 6 slices) - I used light
- Small handful fresh rocket (arugula)
Halve the courgette (zucchini), then slice. Add it to a baking tray with the cherry tomatoes, and drizzle with a little oil. Add a pinch of salt and pepper, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the vegetables are soft.
Meanwhile, heat a little more oil in a frying pan, and add the minced garlic and sliced red onion. Cook for a few minutes over a medium heat, until soft. Add the drained lentils, and cook for another 5 minutes, stirring regularly, until the lentils are hot. Add the pesto and lemon juice, and mix to combine.
To cook the halloumi, add the slices of cheese to a dry frying pan or griddle pan over a fairly high heat. Cook for a few minutes each side, until golden brown and crispy (you can see more details about how to cook halloumi here).
Assemble the salad with the warm lentils, roasted vegetables, grilled halloumi, and a handful of fresh rocket leaves (arugula). Finish with another squeeze of lemon juice if desired.
Serving: 1portion | Calories: 558kcal | Carbohydrates: 34.6g | Protein: 36.7g | Fat: 32.4g | Saturated Fat: 12.2g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 758mg | Fiber: 11.1g | Sugar: 8.7g | Calcium: 850mg | Iron: 4.7mg