Pan-Fried Halloumi on Harissa Lentils
with Caramelised Red Onion, Spinach and Ciabatta Croutons
- Milk
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Cereals containing gluten
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!
Ingredients
1
Red Onion
1
Garlic Clove
250
Halloumi
(Contains: Milk)
1
Lentils
125
Baby Plum Tomatoes
1
Ciabatta
(Contains: Cereals containing gluten May be present: Cereals containing gluten)
10
Vegetable Stock Paste
(Contains: Celery)
50
Harissa Paste
100
Baby Spinach
Not included in your delivery
100
Water for the Lentils
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. 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 the halloumi slices 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 chop into 2cm chunks. Pop them both onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Bake on the top shelf of your oven 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 red onion and season with salt, pepper and a pinch of sugar (if you have any). Fry until soft and sweet, 8-10 mins. Then, stir in the garlic and cook for 1 more min.
Stir the water for the lentils (see ingredients for amount) and vegetable stock paste into the pan. Bring to the boil, then reduce the heat and simmer until reduced by about half, 2-3 mins. Add the lentils and harissa paste (add less if you don't like heat), then bring back to the boil and cook for 2-3 mins. Next, add in the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. 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. Serve the lentils in bowls with the croutons and halloumi on top. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The harissa lentils and halloumi are widely praised as a bold, well-balanced combination; some find the dish a little bland without the full amount of harissa paste and stock.
- Ease of prep: Straightforward to cook, though coordinating the croutons, lentils, and halloumi simultaneously can feel like a lot to manage at once.
- Suggestions: Soaking the halloumi helps reduce saltiness, and go easy on added salt throughout as the cheese and stock paste already contribute quite a bit. A squeeze of lemon juice, a dollop of Greek yogurt, or a drizzle of honey on the halloumi are popular ways to lift the dish. Frying halloumi in a dry pan rather than an oiled one works well, and cutting it into thinner slices helps it cook more evenly without drying out.
- Next-day meals: The lentil base reheats well and tastes great the following day; keep the croutons separate and cook the halloumi fresh to get the best results.
- Portions: The lentils are filling, though some felt the dish benefited from adding extra spinach, tomatoes, or other vegetables to bulk it out further.
- Croutons: Keep the croutons on top rather than stirring them in, as they turn soggy quickly once mixed with the lentils; some found the bread unnecessary altogether and skipped it without missing it.
