Crispy Lentil and Halloumi Salad
with Pomegranate
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 in the oven.
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.
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.
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 for 5 min or until starting to soften. Add the cherry tomatoes and cook for 1 min further. Transfer the vegetables to a plate.
5 Fry halloumi
Cut the halloumi into slices. Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the halloumi and fry for 1-2 min on every 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 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 542 · Prot 29.6 · Carbs 39.9 · Fat 31
Ingredients
Crispy lentils
For salad
The sweet tanginess from the pomegranate seeds works as a foil against the halloumi's saltiness.
Cooking Time: 30 min
Cals 542 · Prot 29.6 · Carbs 39.9 · Fat 31
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 in the oven.
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.
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.
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 for 5 min or until starting to soften. Add the cherry tomatoes and cook for 1 min further. Transfer the vegetables to a plate.
5 Fry halloumi
Cut the halloumi into slices. Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the halloumi and fry for 1-2 min on every 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 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
Crispy lentils
For salad
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