Green Lentil & Halloumi Salad
- Serves:
- 4
- Course:
- Lunch, Starter
- Prep:
- 15 mins
- Cook:
- 30 mins
- Total time:
- 45 mins
Green lentils are great in a salad and this recipe is tasty, versatile and nutritious. The lentils provide a great source of iron and fibre and the cheese is a great source of calcium.
Credited to: Coeliac UK
Nutritional Information
-
Calories
397.2kcal -
Protein
16.7g -
Carbohydrates
22.5g -
Fibre
3.5g -
Fat
26.7g -
Sugars
6g
Ingredients
- 100g green lentils
- 4 tablespoons olive oil
- 1 vegetable stock cube*
- 1 tablespoon finely chopped red onion
- 2 finely chopped garlic cloves
- 2 tablespoons chopped parsley
- 1 teaspoon balsamic vinegar
- 4 handfuls rocket leaves
- 4 tablespoons semi sun dried tomatoes (optional)
- 150g halloumi cheese
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Place the lentils in a saucepan along with the vegetable stock cube, and cover with boiling water by 2cm. Stir the lentils to dissolve the stock cube.
Bring to the boil, removing any scum from the surface, then simmer slowly for 20 minutes or until cooked.
Pour half of the oil into a frying pan with the red onion and the garlic and cook until soft.
Toss the lentils with the remaining olive oil, parsley, balsamic vinegar and the onion and garlic from the pan (also pouring in the oil used in the pan), and allow to cool.
Slice the halloumi and cook in a frying pan or griddle pan for 3 minutes on each side.
When the lentils are cool, combine with the rocket leaves, semi-sun-dried tomatoes and toss well. Check the seasoning. Add the halloumi on top.
Cooks tip
There are lots of swaps and additions you can make, you could use cherry tomatoes instead of sundried tomatoes, add more colour by frying a red or yellow pepper with the onion, include some chickpeas or switch the halloumi to feta cheese.