HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Halloumi On Harissa Lentils
Pan-Fried Halloumi on Harissa Lentils

Pan-Fried Halloumi on Harissa Lentils

with Caramelised Red Onion, Spinach and Ciabatta Croutons

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Our Pan-Fried Halloumi on Harissa Lentils is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:MilkCereals containing glutenCelery

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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

250 grams



1 pack(s)

Brown Lentils

125 grams

Baby Plum Tomatoes

1 unit(s)


(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


1 sachet

Harissa Paste

40 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3121 kJ
Energy (kcal)746 kcal
Fat40.9 g
of which saturates19.3 g
Carbohydrate52 g
of which sugars13.4 g
Protein40 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Cut the halloumi into slices (3 per person). Place them in a small bowl of cold water and leave to soak.
Drain and rinse the lentils in a sieve.


Halve the tomatoes. Halve the ciabatta and tear into 2cm chunks.
Pop them both onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, bake on the top shelf until the croutons are golden and the tomatoes are softened, 8-10 mins. Set aside to cool.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and season with salt, pepper and a pinch of sugar (if you have any). Fry until soft and sweet, 8-10 mins.
Stir in the garlic and cook for 1 min more.


Stir the water for the lentils (see pantry for amount) and veg stock paste into the pan. Bring to the boil, then reduce the heat and simmer until reduced by about half, 2-3 mins.
Stir through the lentils and harissa paste (add less if you'd prefer things milder), then bring back to the boil and cook for 2-3 mins.
Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed. Cover with a lid and remove from the heat.


Meanwhile, remove the halloumi slices from the cold water, pop them on a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in another frying pan on medium-high heat.
Once hot, add the halloumi and fry until golden, 2-3 mins each side.


Stir the tomatoes into the lentils. Taste and season with salt and pepper if needed.
Gently fold through the croutons, then serve the lentils in bowls with the halloumi on top.