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
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
225g light halloumi, cut into ½cm cuts
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.
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.
Lay the lentil blend out over a huge platter, at that point top with the halloumi pieces and remaining pomegranate seeds to serve.