Save to your scrapbook
Chilli mint halloumi with lentils fennel & lime
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 medium fennel, very thinly sliced
Finely grated zest and juice 1 lime
2 tsp extra virgin olive oil
80g light halloumi cheese, sliced
½ x 25g pack mint, most leaves chopped, a few left whole
1 tbsp Tracklements Fresh Chilli Jam
250g pack Waitrose Love Life Puy Lentils & Quinoa
1. Preheat the grill to high. Toss the fennel with the lime zest and juice, oil and some seasoning, then set aside.
2. Spread the halloumi over a non-stick baking tray and grill for 3 minutes until golden. Turn carefully and cook for 1 more minute.
3. Stir together the chopped mint and chilli jam then spoon this over the cheese. Return to the grill for a few moments until bubbling and golden at the edges. Toss the lentils into the fennel, then top with the cheese and scatter over the reserved mint leaves.
Cook’s tip Too hot to cook? Spoon Odysea Feta & Greek Yogurt Spread over a plate and dot with chilli jam. Pile the salad on top, scatter the mint and serve with pitta.
Typical values per serving:
High in fibre; 1 of your 5 a day.
This recipe was first published in June 2018.