Warm Lentil and Halloumi Salad

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 150g Puy lentils
  • 1 tsp Marigold Swiss Vegetable Bouillon Powder
  • 1/2 red onion, finely sliced
  • 1 green chilli, deseeded and finely sliced
  • 2 tbsp good quality olive oil
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 250g vegetarian halloumi
  • 2 small courgettes, cut into ribbons with a peeler
  • 50g pomegrante seeds
  • a handful of fresh coriander, including stalks
  • sea salt and freshly ground black pepper

Nutritional Information:

Calories: 440
Fat: 27.8gg

How To Cook

  1. Cover the lentils with cold water and bring to the boil. Add the vegetable stock and cook for 15-20 minutes, or until the lentils are tender. Drain well.
  2. While the lentils are still warm, place them in a large bowl. Add the onion, chilli and olive oil then crush in the garlic cloves and stir well.
  3. For the halloumi, heat the oil in a frying pan over a medium heat. Add the halloumi and fry on each side until golden. Stir the courgettes, pomegranate seeds and coriander into the bowl with the lentils. Season to taste.
  4. Top the lentil mixture with the halloumi slices and serve.
    5. http://www.thegarlicfarm.co.uk
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Warm Lentil and Halloumi Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 150g Puy lentils
  • 1 tsp Marigold Swiss Vegetable Bouillon Powder
  • 1/2 red onion, finely sliced
  • 1 green chilli, deseeded and finely sliced
  • 2 tbsp good quality olive oil
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 250g vegetarian halloumi
  • 2 small courgettes, cut into ribbons with a peeler
  • 50g pomegrante seeds
  • a handful of fresh coriander, including stalks
  • sea salt and freshly ground black pepper
    How to Cook
  1. Cover the lentils with cold water and bring to the boil. Add the vegetable stock and cook for 15-20 minutes, or until the lentils are tender. Drain well.
  2. While the lentils are still warm, place them in a large bowl. Add the onion, chilli and olive oil then crush in the garlic cloves and stir well.
  3. For the halloumi, heat the oil in a frying pan over a medium heat. Add the halloumi and fry on each side until golden. Stir the courgettes, pomegranate seeds and coriander into the bowl with the lentils. Season to taste.
  4. Top the lentil mixture with the halloumi slices and serve.
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