Crispy Lentil and Halloumi Salad

Name: Crispy Lentil and Halloumi Salad with Pomegranate
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 265 Grams of Canned lentils; 1 Tbsp of Olive oil; 15 Grams of Honey; 2 Grams of Cumin powder; 2 Grams of Chilli flakes; 1 Piece of Carrot; 150 Grams of Cherry tomatoes; 200 Grams of Romaine lettuce; 1 Piece of Cucumber; 2 Tbsp of Olive oil; 1 Tsp of Salt; 200 Grams of Halloumi; 10 Grams of Fresh mint; 1 Piece of Pomegranate; 15 ML of Balsamic vinegar; 1 Tsp of Black pepper

with Pomegranate

The sweet tanginess from the pomegranate seeds works as a foil against the halloumi's saltiness.

115 Reviews

Cals 597 · Prot 34 · Carbs 58 · Fat 26

Vegetarian

Low Carb

30 min

Crispy Lentil and Halloumi Salad with Pomegranate

The sweet tanginess from the pomegranate seeds works as a foil against the halloumi's saltiness.

115 Reviews

Cals 597 · Prot 34 · Carbs 58 · Fat 26

Vegetarian

Low Carb

Ingredients

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)	2494 / 597
Fats (g)	26
of which saturated (g)	23.1
Carbohydrates (g)	58
of which sugars (g)	27.1
Fibers (g)	18
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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