LEMONY LENTIL SALAD WITH GRIDDLED HALLOUMI

This lemony lentil plate of mixed greens formula utilizes pre-cooked puy lentils and meets up in only 10 minutes. Fruity pomegranate seeds, brilliant halloumi, peppery watercress and crunchy red onions make this a scrumptious light lunch – or fill in as a delectable side at your next grill

Prepared IN

10 minutes

COOKING TIME

5 minutes

Planning TIME

5 minutes

SERVES

4

Fixings

For the dressing

2 tbsp olive oil

1 lemon, squeezed

1 tsp Dijon mustard

14g new mint, leaves picked and generally hacked

For the plate of mixed greens

500g cooked puy lentils

1 little red onion, split and finely cut

100g pomegranate seeds

80g watercress

225g light halloumi, cut into ½cm cuts

Strategy

1

Consolidate the olive oil, lemon juice, mustard and mint and season. Spot the puy lentils, onion, a large portion of the pomegranate seeds and the watercress in a huge bowl and throw with the dressing.

2

Warmth a frying pan dish over a high warmth and include the halloumi, cooking for 1-2 minutes on each side with the goal that it has profound brilliant iron denotes all finished.

3

Lay the lentil blend out over a huge platter, at that point top with the halloumi pieces and remaining pomegranate seeds to serve.

Leave a Reply