Summer is finally here and down at the Fresh Farm we’re celebrating! Patrick got us in the mood last week, when this little number appeared from the Fresh Kitchen for a quick taste testing session. Bring on the flip flops!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Cut the top and bottom off the courgette, slice into long strips about ½ cm thick. Cut the top off the red pepper and remove the seeds, slice into long strips. Drain and thoroughly rinse the lentils.
Heat a frying pan with 1 tsp of olive oil over high heat. Fry the strips of courgette in the pan in batches, remove to one side. Repeat with the red pepper strips. Tip: You want the veg to char slightly, which is easier with less oil.
Make a vinaigrette with 1 tbsp of lemon juice, the thyme leaves, 2 tbsp of olive oil, 1/4 tsp of salt and a few grinds of black pepper. Tip: Pull your fingers along the thyme stalks to remove the leaves.
Drain and rinse the lentils then mix with the courgette, red pepper, rocket and the vinaigrette. Taste for seasoning and add more salt or pepper as required.
Cut the halloumi into slices 1cm thick. Coat in 11/2 tsp of olive oil and the zest from the lemon.
Heat a frying pan over medium heat. Cook the halloumi for 2-3 mins on each side, until golden brown.
Divide the salad between your bowls and top with the halloumi.