VE 2020 Pan-Fried Halloumi
with Caramelised Red Onion and Lentils
- Sulphites
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
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.
Ingredients
125 grams
Baby Plum Tomatoes
1 unit(s)
Ciabatta
250 grams
Halloumi
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 sachet(s)
Vegetable Stock Powder
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
125 grams
Baby Spinach
1 unit(s)
Red Onion
Not included in your delivery
50 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Halve the tomatoes. Halve the ciabatta (as if you were making a sandwich) and chop into 2cm chunks. Pop them both 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. Drain and rinse the lentils in a sieve.
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.
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.
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.
While the spinach wilts, put another 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.
Stir the tomatoes and croutons into the lentils, taste and add salt and pepper if you feel it needs it. Serve the lentils in bowls with the halloumi slices on top. Enjoy!
