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80p/100mlPlay around with the toppings in this recipe by Tara Wigley: flakes of cooked salmon are great, as are cubes of feta or roasted aubergine.
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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.
Typical values per serving when made using specific products in recipe
Energy | 2,730kJ/ 655kcals |
---|---|
Fat | 39g |
Saturated Fat | 15g |
Carbohydrates | 41g |
Sugars | 15g |
Fibre | 9.7g |
Protein | 30g |
Salt | 3.4g |
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£1.10/kg0 added
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£1.50Price per unit
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£2.50Price per unit
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£3.00Price per unit
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