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Pan-Fried Halloumi

Pan-Fried Halloumi

with Caramelised Red Onion and Lentils

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The UK now eats more halloumi than anywhere else in the world, apart from Cyprus where it's made. We can see why! Everyone loves this 'squeaky cheese' with its delicious salty taste and firm texture. It's particularly good in today's recipe, paired with nutty lentils and sweet balsamic onions.

Tags:Veggie
Allergens:GlutenMilkSulphitesCelery

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 punnet(s)

Baby Plum Tomatoes

1 pack(s)

Croutons

(ContainsGluten, Milk)

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 block(s)

Halloumi

(ContainsMilk)

1 pack(s)

Brown Lentils

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 bag(s)

Baby Spinach

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2686 kJ
Energy (kcal)642 kcal
Fat35.0 g
of which saturates19.0 g
Carbohydrate39 g
of which sugars12.0 g
Dietary Fiber1 g
Protein40 g
Cholesterol0 mg
Salt5.3 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve the tomatoes and pop them on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Cut the halloumi into three slices per person. Place the halloumi slices in a small bowl of cold water and leave to soak. Drain and rinse the lentils in a sieve.

2

Heat a drizzle of oil in a large saucepan on medium heat and add the red onion. Season with salt and cook, stirring occasionally, until really soft, 5-7 mins. Add the balsamic vinegar, pop a lid on and turn the heat down to low. Cook until caramelised, stirring occasionally, 3-4 mins. Once cooked, stir in the garlic and cook for 1 minute.

3

Pour in the water (see ingredients for amount) and stir in the vegetable stock powder. Bring to the boil and simmer until reduced by half, 2-3 mins. Add the lentils. Bring to the boil and cook the lentils until piping hot, 2-3 mins. Taste and add salt and pepper if you feel it needs it.

4

While everything cooks, bake the tomatoes and ciabatta in your oven until the croutons are golden and the tomatoes softened. 8-10 mins. Once cooked remove from the oven and set aside. Once the lentils are piping hot, add in the spinach a handful at a time and cook until wilted, 1-2 mins. When wilted, pop a lid on and remove from the heat. Set aside.

5

While the spinach wilts, put a frying pan on medium heat and add a drizzle of oil. Once the oil is hot, lay in the halloumi slices. Fry until golden, 3-4 mins on each side, then remove the pan from the heat.

6

Stir the tomatoes into the lentils, taste and add salt and pepper if you feel it needs it. Serve the lentils in bowls with the halloumi slices and croutons on top.