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Halloumi with warm lentil salad
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2 tbsp olive oil
2 essential Waitrose red onions, sliced
1 garlic clove, finely sliced
4 essential Waitrose tomatoes, cut into wedges
400g can essential Waitrose lentils, drained and rinsed
1 x ½ tbsp essential Waitrose balsamic vinegar
250g halloumi, cut into 8 slices
1 x ½ x 25g pack curly leaf parsley, roughly chopped
1 x ½ x 25g pack mint, roughly chopped
1 x ½ lemon, juice
1. Heat 1 tbsp oil in a frying pan over a medium-high heat. Add the onions and fry for 5 minutes until golden. Add the garlic, cook for another minute, then add the tomatoes and cook for 3–4 minutes until starting to colour and soften. Stir in the lentils and vinegar, season, then heat until warmed through.
2. Place a griddle pan over a medium-high heat and cook the halloumi for 1–2 minutes on each side.
3. Stir the herbs into the lentils and serve with the halloumi, drizzling over the remaining olive oil and the lemon juice.
Typical values per serving:
This recipe was first published in April 2012.