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Zingy lentil and halloumi salad


Serves: 2
timePrep time: 10 mins
timeTotal time:
Zingy lentil and halloumi salad
Recipe photograph by Karen Thomas

Zingy lentil and halloumi salad

This speedy salad is big in flavour and high in protein, perfect if you're in need of a health kick

Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
430Kcal
Fat
26gr
Saturates
11gr
Carbs
20gr
Sugars
5gr
Fibre
8gr
Protein
26gr
Salt
2.2gr

Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes
Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes

Ingredients

  • 1 x 410g tin green lentils
  • 1 head chicory, trimmed and leaves separated
  • 150g cherry tomatoes, halved
  • 150g light vegetarian halloumi, cut into 8 slices
  • 1⁄2 tbsp olive oil
  • 1 spring onion, sliced thinly
For the dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • zest and juice of ½ a lemon (about 2 tbsp)
  • 2 tsp wholegrain mustard
  • 1½ tbsp capers, drained and roughly chopped
  • 1 heaped tbsp oregano leaves, finely chopped, plus extra leaves to serve

Step by step

  1. Whisk all the dressing ingredients together in a mixing bowl and season. Tip the lentils into a sieve over the sink and rinse with a kettleful of boiling water, then drain well. Tip into a bowl and mix with half the dressing, then divide between 2 shallow bowls or serving plates.
  2. Toss the chicory leaves and halved tomatoes with the rest of the dressing.
  3. Heat a large nonstick frying pan over a medium-high heat. Toss the halloumi with the oil to coat, then fry the slices for about a minute each side until golden. Add the halloumi to the chicory and tomatoes to coat in the dressing, and serve on top of the lentils. Scatter with the spring onion and oregano leaves to serve.

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