warm lentil, cherry tomato & halloumi salad

packed with

puy lentils can be bought ready to eat in a can but buying them dried is great value as they are so versatile. puy lentils hold their shape after cooking and have a delicious flavour. traditionally underused in irish cooking, lentils are an excellent source of protein, fiber and folate.

makes 2 servings for main meal

  • 1 cup dried puy lentil (100g)
  • 12 cherry tomatoes (halved)
  • 1 garlic clove (chopped)
  • 2 tbsp of olive oil
  • 250g block of halloumi (cut in slices)
  • 1 tbsp fresh basil & mint (chopped) + additional for garnish
  • 1 medium courgette (diced)
  • ½ red onion (chopped finely)
  • juice of ½ lemon
  • sea salt and black pepper

make and do

  • - preheat the oven to 200C
  • - rinse lentils in a sieve under cold running water
  • - put lentils in a saucepan and add cold water (use 2½ parts water to 1 part lentils)
  • - bring to the boil and then reduce the heat to a simmer, stir occasionally and cook for 20-25 minutes or until all the water is evaporated
  • - meanwhile add the halved tomatoes & diced courgette to a baking tray lined with baking paper, drizzle with 1 tbsp of the olive oil and season with salt and pepper
  • - arrange vegetables in a single layer with cut side of tomatoes facing up and bake in the oven for 30 minutes
  • - combine the lemon juice, diced onion, chopped garlic and remaining olive oil in a dish, season to taste
  • - grill slices of halloumi until lightly browned
  • - when the lentils are cooked remove from the heat, pour in a large bowl. add the dressing and the vegetables, stir to combine. stir through the basil and mint
  • - divide between two bowls and top up with warm halloumi. garnish with basil and mint

with a twist

  • - substitute halloumi with tofu for a vegetarian alternative