Pan-Fried Halloumi on Harissa Lentils
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 Pan-Fried Halloumi on Harissa Lentils

Pan-Fried Halloumi on Harissa Lentils

with Caramelised Red Onion, Spinach and Ciabatta Croutons

Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.

Tags:
Veggie
•High Protein
Allergens:
Milk
•Cereals containing gluten
•Sulphites

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

225 grams

Halloumi

(Contains Milk)

1 carton(s)

Lentils

125 grams

Baby Plum Tomatoes

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

50 grams

Harissa Paste

(Contains Sulphites)

40 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Lentils

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Nutritional information

Energy (kJ)2974 kJ
Energy (kcal)711 kcal
Fat37.9 g
of which saturates17.5 g
Carbohydrate52.6 g
of which sugars13.1 g
Dietary Fiber10.1 g
Protein41.3 g
Salt5.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Sieve
•Garlic Press
•Small Bowl
•Knife
•Baking Tray
•Large Frying Pan
•Pan

Instructions

1

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.

2

Halve the tomatoes. Halve the ciabatta and tear into 2cm chunks.

Pop them both onto a large 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 have softened, 8-10 mins. Set aside to cool.

3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and fry until softened, 10-12 mins. Season with salt, pepper and a pinch of sugar (if you have any). 

Stir in the garlic and cook for 1 min more.

4

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. Remove from the heat.

5

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.

6

Gently stir the tomatoes and croutons though the lentils. Taste and season with salt and pepper if needed.

Share between your bowls and top with the halloumi.

Enjoy!