Lentil Salad With Halloumi Avocado And Roasted Peppers Food

LENTIL AND HALLOUMI SALAD

Steps:

• Cook the halloumi - heat a small pan over medium heat, and add the halloumi. Cook 3-4 minutes, until browned, then flip and cook an additional 3-4 minutesl Halloumi should be lightly browned.
• Make the tahini yogurt dressing by combing the dressing ingredients in a small bowl and whisking together until smooth. If the dressing is too thick, add a little more water.
• To assemble the salad, add the salad greens to a large platter and top with the lentils. Then add the cucumber, red onion and carrot ribbons. Top with the orange segments and cooked halloumi.
• Finish by drizzling the dressing over the salad, and add an additional crack of pepper.

LENTIL SALAD WITH HALLOUMI, AVOCADO AND ROASTED PEPPERS RECIPE

Steps:

• To make the dressing, mix together the oil, lemon juice, orange juice and dried mint, and season well.
• Tip the lentils and freekeh into a large bowl and mix together with a fork to separate the grains. Add the avocado, pepper, beetroot, rocket and most of the dressing, carefully stir through and divide between serving plates.
• Fry the halloumi for 2-3 minutes on each side in a non-stick frying pan until golden, and add to the salad. Drizzle over the remaining dressing and scatter over the mixed seeds and mint leaves to serve.

LENTIL SALAD

Steps:

• In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
• Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
• In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.

HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS

Steps:

• Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
• Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers - shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
• Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.