Beetroot, lentil & mint salad with fried halloumi

Name: Beetroot, lentil & mint salad with fried halloumi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp olive oil, plus 1 tsp; 1 onion, finely chopped; 2 clove/s garlic, crushed; 2 tbsp finely chopped thyme leaves; 250 g packs cooked Puy lentils; 45 ml Cooks' Ingredients Mirin Rice Wine; 30 ml tamari soy sauce; 1 tbsp white miso paste; 250 g beetroot (about 1-2), trimmed, peeled and grated; 250 g block halloumi, cut into roughly 2cm cubes; 25 g pack mint, leaves picked

Play around with the toppings in this recipe by Tara Wigley: flakes of cooked salmon are great, as are cubes of feta or roasted aubergine.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves4
CourseSide
Prepare15 mins
Cook20 mins
Total time35 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

4 tbsp olive oil, plus 1 tsp
1 onion, finely chopped
2 clove/s garlic, crushed
2 tbsp finely chopped thyme leaves
2 x 250g packs cooked Puy lentils
45ml Cooks' Ingredients Mirin Rice Wine
30ml tamari soy sauce
1 tbsp white miso paste
250g beetroot (about 1-2), trimmed, peeled and grated
250g block halloumi, cut into roughly 2cm cubes
25g pack mint, leaves picked

Dressing

¾ tsp clear honey
1½ tbsp red wine vinegar
1 pinch chilli flakes (optional)
2 tbsp olive oil

Method

Heat 4 tbsp oil in a saucepan over a medium heat, add the onion and cook for about 5 minutes, stirring from time to time. Stir in the garlic and cook for another 3 minutes, stirring occasionally. Add the thyme and 1 tbsp water, then add the lentils, mirin, tamari and miso. Stir to combine, then cook on a medium-low heat for about 4 minutes until the lentils have heated through and are piping hot. Stir in the beetroot, then remove from the heat and set aside to cool.
Meanwhile, put all the ingredients for the dressing in a jar and shake or stir to combine. Pour over the lentil mixture once cooled.
Just before serving, in a nonstick frying pan or griddle, fry the halloumi in 1 tsp oil for 4-5 minutes, turning, until golden brown. Chop most of the mint leaves and stir through the lentil salad. Transfer to a serving platter and top with the halloumi and reserved mint leaves.