Spiced Lentils with Grilled Halloumi

Name: Spiced Lentils with Grilled Halloumi and Red Onion Textures
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Echalion Shallot; 2 Cherry Tomatoes; 2 Mint; 2 Brown Lentils; 1 Baby Spinach; 2 Red Onion; 2 Garlic Clove; 2 Halloumi; 2 Balsamic Vinegar; 30 Pumpkin Seeds

and Red Onion Textures

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This quick and easy dish has variety, taste and texture that makes every mouthful absolutely delicious! The hearty lentils balance beautifully against the fresh mint and sweet onion and the pumpkin seeds give it a lovely crunch alongside the creamy halloumi! Enjoy!

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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.

Total40 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

Echalion Shallot

Cherry Tomatoes

Mint

Brown Lentils

Baby Spinach

Red Onion

Garlic Clove

Halloumi

(Contains: Milk)

Balsamic Vinegar

(Contains: Sulphites)

Pumpkin Seeds

Nutritional information

Energy (kJ)2615 kJ

Energy (kcal)625 kcal

Fat35 g

of which saturates19 g

Carbohydrate30 g

of which sugars14 g

Protein43 g

Salt4 g

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

Utensils

•Grater

•Sieve

•Lid

•Medium Saucepan

•Grill Pan

•Bowl

Instructions

Halve, peel and chop the shallot into small ½cm pieces. Halve, peel and slice the red onion into thin half moon. Cut the cherry tomatoes in half. Peel and grate the garlic (or use a garlic press). Remove the mint leaves from their stalks. Discard the stalks and chop the leaves. Slice each halloumi block into eight slices. Drain the lentils in a sieve or colander and rinse under cold water.

Drizzle a good glug of olive oil into a saucepan on medium heat and add the red onion. Cook until really soft, 7 mins. Add the balsamic vinegar, pop a lid on and turn the heat down to low. Cook until nicely caramelised, stirring occasionally, 8-10 mins. Transfer to a bowl and set aside. Wipe out the pan.

Heat a drizzle of oil in another frying pan on medium heat, add the shallot. Cook until soft, 5 mins. Add the tomatoes, a pinch of salt and black pepper. Cook for 5 mins more. Add the garlic and stir. Cook for another minute. Next add the lentils along with another pinch of salt and black pepper. Stir together. Warm through for 3 mins. Add the baby spinach, pop a lid on and leave to the side (off the heat) to wilt the spinach.

While the spinach wilts, put the (now empty) pan you used for the onions on medium heat and add a drizzle of oil. Once the oil is hot, lay in the halloumi slices. Cook for 3 mins on each side until golden. Remove the pan from the heat.

Add half the mint to the lentil mixture and stir together (if the spinach hasn't wilted completely, that's fine!).

Serve the lentil mixture in bowls with the halloumi slices on top. Spoon over the caramelised red onion and finish with the remaining mint and pumpkin seeds. Enjoy!