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
