Lentil and Charred Vegetable Halloumi Salad
(5 MEAL)
We laugh in the face of Jack Frost! The temperature may not be balmy but that hasn’t stopped us dreaming of the summer to come, down here at the Fresh Farm. 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 war 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.
Ingredients
1
Halloumi
(Contains Milk)
1
Wild Rocket
1
Organic Lentils
1
Courgette
(May contain Celery)
1
Red Pepper
½
Lemon
1
Thyme
Not included in your delivery
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Cut the top and bottom off the courgette, cut it into long strips about ½ cm thick. Cut the top off the pepper and remove the seeds, cut it into long strips. Drain and thoroughly rinse your lentils.
Heat a frying pan with 1 tsp of olive oil over a high heat. Fry off 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, 1 tsp of the thyme leaves, 2 tbsp of olive oil, ¼ tsp of salt and a few grinds of black pepper. Tip: Pull your fingers along the thyme stalk to remove the leaves
Mix the lentils 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 1 cm thick. Coat in ½ tbsp of olive oil with the zest from ½ the lemon.
Heat a frying pan over a 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.
