Spiced Lentil Salad w/ Grilled Halloumi
SERVES FOUR
RPREP TIME: 15 MINS
COOK TIME: 45 MINS
Ingredients
FOR THE SALAD
1 TIN LENTILS, DRAINED AND RINSED
1/2 RED CAPSICUM, DICED
1/2 ZUCCHINI, ROUNDS SLICED INTO QUARTERS
1/2 RED ONION, DICED
1/2 JAP PUMPKIN, CORE REMOVED, DICED
1 CUP SPINACH
1/2 CUP HERBS, DICED - I USED CORIANDER, MINT AND BASIL
1 PACKET HALLOUMI, SLICED LONGWAYS
2 TSP OLIVE OIL
SALT & PEPPER
2 TSP CUMIN
FOR THE DRESSING
JUICE OF 1 LEMON
1 TBSP COCONUT YOGHURT
2 TSP APPLE CIDER VINEGAR
2 TSP OLIVE OIL (I USED THE OIL FROM THE JAR OF THE MEREDITH’S GOATS FETA- AS THE FETA HAS BEEN MARINATING FOR A LONGGG TIME AND IT’S PACKED FULL OF FLAVOUR
SALT & PEPPER
DUKKAH, TO SERVE
Utensils
SHARP KNIVES
BAKING TRAY X2
MEDIUM FRY PAN
LARGE SALAD BOWL
STRAINER OR COLANDER
Method
PREHEAT OVEN TO 180 DEGREES CELSIUS. LINE 2X BAKING TRAYS, PLACING THE DICED PUMPKIN ON ONE BEFORE TOSSING THE CUMIN, CRACK OF SALT & PEPPER WITH A SPLASH OF OLIVE OIL. ROAST FOR 40-45 MINS
PLACE CAPSICUM, ZUCCHINI AND RED CAPSICUM ON A SEPERATE BAKING TRAY, AGAIN ADDING A CRACK OF SALT & PEPPER WITH A DRIZZLE OF OLIVE OIL. BAKE FOR 20-25 MINS
PREPARE DRESSING IN A SMALL RAMEKIN- STIRRING REGULARLY TO COMBINE FLAVOURS
ADD SPINACH AND CHOPPED HERBS TO A SALAD BOWL BEFORE TOSSING LENTILS THROUGH
REMOVE VEGGIES FROM OVEN AND TURN OFF. LET COOL FOR 5 MINS BEFORE MIXING THROUGH SALAD WITH DRESSING
HEAT FRY PAN OVER MEDIUM / HIGH HEAT- COOKING HALLOUMI FOR 2-3 MINS EACH SIDE OR UNTIL GOLDEN
DIVIDE SALAD BETWEEN BOWLS, TOPPING WITH SLICES OF COOKED HALLOUMI - ENJOY !
