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Halloumi with puy lentils & tomatoes
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250g pack essential Waitrose Cypriot Halloumi
1 tbsp olive oil
2 courgettes, sliced
250g pack Merchant Gourmet Tomatoey French Puy & Green Lentils
150ml vegetable stock
150g cherry tomatoes, halved
1. Drain the halloumi, pat dry on kitchen paper and cut into 5mm thick slices. Heat the oil in a frying pan and fry the halloumi for 3-4 minutes on each side until golden. Transfer to a plate and keep warm.
2. Add the courgettes to the pan and fry for 2-3 minutes to lightly colour. Stir in the pack of lentils and the stock. Heat through for 2-3 minutes.
3. Stir in the tomatoes and cook for a further 1 minute. Transfer to serving plates and top with the halloumi.
Typical values per serving:
This recipe was first published in July 2017.