Warm Lentil and Halloumi Salad
- 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
Method
- 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.
PER SERVING: 27.8g FAT (Excluding extras)
Warm Lentil and Halloumi Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
- 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.
PER SERVING: 27.8g FAT (Excluding extras)
Warm Lentil and Halloumi Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
