Puy lentils with roasted vegetables and griddled halloumi
- Portion size: Serves 4
- Takes 15 minutes to make, 25 minutes to cook
- Difficulty: easy
This Mediterranean inspired vegetarian recipe is great for using up leftover vegetables in the fridge. The haloumi cheese lends the dish an interesting texture.
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Ingredients
- 1 each red, yellow and orange peppers, sliced
- 100g baby courgettes, halved lengthways
- 1 red onion, sliced into wedges
- 4 garlic cloves
- 4 tbsp olive oil, plus extra for drizzling
- Small handful fresh thyme leaves
- 1 tbsp balsamic vinegar, plus extra for drizzling
- 2 x 250g packs Merchant Gourmet Microwaveable Puy Lentils (from Waitrose)
- Grated zest of 1 lemon, plus a squeeze of lemon juice
- Small handful fresh parsley, chopped
- 50g semi-dried tomatoes, chopped
- 200g haloumi, thickly sliced
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Method
- Preheat the oven to 200°c/fan180°c/gas 6. Mix the peppers, courgettes, onion and garlic in a roasting tin with 2 tbsp of the olive oil, the thyme, salt and pepper, and toss well. Roast for 20 minutes, turning occasionally. Add the balsamic vinegar and roast for a further 5 minutes.
- Meanwhile, cook the lentils according to the packet instructions, then mix in a bowl with 1 tbsp olive oil, the lemon zest and juice, most of the parsley and the tomatoes. Season well and set aside.
- Heat a griddle pan until very hot, brush the haloumi slices with the remaining tbsp of oil, season well and cook for 1-2 minutes each side.
- Divide the lentils among 4 plates, then top with the vegetables and haloumi. Drizzle with olive oil and vinegar, scatter with the rest of the chopped parsley, and serve.
Nutrition
- 486kcals Calories
- 28.5g (10.7g saturated) Fat
- 23.7g Protein
- 35g (11.5g sugar) Carbs
- 1.5g Salt
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