Crispy Lentil and Halloumi Salad

with Pomegranate

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low-carb
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low-carb
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Instructions

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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 in the oven.

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2 Coat lentils

Add the olive oil, honey, cumin powder and chilli flakes 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. Sprinkle with salt.

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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 matchsticks.

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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.

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5 Fry halloumi

Cut the halloumi into slices. Return the pan to a medium heat with another drizzle of olive oil. Once hot, add the halloumi and fry for 1-2 min on each side until golden brown.

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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.

Tips for fussy eaters

Serve the components separately without any dressing.

Pro tip

Watch the roasting lentils carefully – they go from crispy to burnt within a couple of minutes.

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

Cooking Time: 30 min

Cals 738 · Prot 42 · Carbs 57 · Fat 38

Gluten-Free

Ingredients

Number of people

Crispy lentils

Canned lentils 265 Grams
Olive oil 1 Tbsp
Honey 20 Grams
Cumin powder 2 Grams
Chilli flakes 2 Grams

For salad

Red bell pepper 1 Piece
Carrot 1 Piece
Cherry tomatoes 150 Grams
Baby gem lettuce 2 Pieces
Cucumber 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Halloumi cheese 250 Grams
Fresh mint 15 Grams
Pomegranate, whole 1 Piece
Balsamic vinegar 15 ML
Black pepper 1 Tsp

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

Cooking Time: 30 min

Cals 738 · Prot 42 · Carbs 57 · Fat 38

Gluten-Free

Instructions

photo

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 in the oven.

photo

2 Coat lentils

Add the olive oil, honey, cumin powder and chilli flakes 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. Sprinkle with salt.

photo

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 matchsticks.

photo

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.

photo

5 Fry halloumi

Cut the halloumi into slices. Return the pan to a medium heat with another drizzle of olive oil. Once hot, add the halloumi and fry for 1-2 min on each side until golden brown.

photo

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.

Tips for fussy eaters

Serve the components separately without any dressing.

Pro tip

Watch the roasting lentils carefully – they go from crispy to burnt within a couple of minutes.

Ingredients

Number of people

Crispy lentils

Canned lentils 265 Grams
Olive oil 1 Tbsp
Honey 20 Grams
Cumin powder 2 Grams
Chilli flakes 2 Grams

For salad

Red bell pepper 1 Piece
Carrot 1 Piece
Cherry tomatoes 150 Grams
Baby gem lettuce 2 Pieces
Cucumber 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Halloumi cheese 250 Grams
Fresh mint 15 Grams
Pomegranate, whole 1 Piece
Balsamic vinegar 15 ML
Black pepper 1 Tsp
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