Crispy Lentil and Halloumi Salad
with Pomegranate
The sweet tanginess from the pomegranate seeds works as a foil against the halloumi's saltiness.
Cals 597 · Prot 34 · Carbs 58 · Fat 26
Vegetarian
Low Carb
Calorie smart
30 min
The sweet tanginess from the pomegranate seeds works as a foil against the halloumi's saltiness.
Cals 597 · Prot 34 · Carbs 58 · Fat 26
Vegetarian
Low Carb
Calorie smart
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Ingredients
Number of People:
Crispy lentils
Canned lentils
265 Grams
Olive oil
1 Tbsp
Honey
15 Grams
Cumin powder
2 Grams
Chilli flakes
2 Grams
Salad
Carrot
1 Piece
Cherry tomatoes
150 Grams
Romaine lettuce
200 Grams
Cucumber
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Halloumi
4*
200 Grams
Fresh mint
10 Grams
Pomegranate
1 Piece
Balsamic vinegar
14*
15 ML
Black pepper
0.5 Tsp
Allergens
*4 Milk, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2492 / 597 |
| Fats (g) | 26 |
| of which saturated (g) | 23.1 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 27 |
| Fibers (g) | 18.1 |
| Proteins (g) | 33.7 |
| Salt (g) | 4.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast lentils
Preheat the oven to 200°C/180°C fan. Drain and rinse the lentils. Place them on a lined baking tray, spreading them in an even, thin layer. Roast for 5 min.
2 Coat lentils
Add the olive oil, honey, cumin powder, salt and a pinch of chilli flakes (spicy!) to a small bowl and whisk until fully combined. Drizzle over the lentils and roast for 10–15 min further or until the lentils are crispy.
3 Prep vegetables
Meanwhile, deseed and finely slice the pepper. Peel and slice the carrot into matchsticks. Halve the cherry tomatoes. Chop the lettuce roughly. Slice the cucumber into thin rounds.
4 Fry vegetables
Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the carrot and pepper and cook with a pinch of salt for 5 min or until starting to soften. Add the cherry tomatoes and cook for 1 min further. Transfer the vegetables to a plate. Reserve the pan. *check to see if it needs to rinsed
5 Fry halloumi
Cut the halloumi into slices. Return the pan to a medium heat with another drizzle of oil. Once hot, add the halloumi and fry for 1-2 min on each side until golden brown.
6 Assemble salad
Arrange the lettuce, cucumbers, bell peppers, carrots and cherry tomatoes on a serving plate. Top with the crispy lentils, fried halloumi slices, fresh mint leaves and pomegranate seeds. Drizzle with the balsamic vinegar and season with freshly ground black pepper.
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