Warm Lentil and Halloumi Salad
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
150g Puy lentils1 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:
- 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.
- 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.
- 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.
- Top the lentil mixture with the halloumi slices and serve.
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