Marinated pepper & halloumi lentil salad
Serves 4
Easy
Prep:
Cook: -
For a filling salad that you can serve warm, use microwave lentils. As well as being a speedy dinner, this recipe delivers four of your five-a-day
Skip to ingredients
Units:
- 6 peppersthinly sliced (we used a mix of red and yellow)
- 2 red onionssliced
- 225g block halloumicut into 2.5cm cubes
- 3 tbsp balsamic vinegar
- 1 tbsp dried oregano
- 3 tbsp olive oil
- 1 tsp garlic purée
- 2 x 250g pouches cooked puy lentils
- 30g basiltorn
Nutrition: Per serving
- kcal531
- fat24g
- saturates11g
- carbs41g
- sugars17g
- fibre15g
- protein29g
- salt2.39g
Method
step 1
Combine the peppers, onions, halloumi, balsamic vinegar, oregano, olive oil, garlic purée, ½ tsp salt and some black pepper. If chilling or freezing for later, tip into a freezerproof bag or container and seal. Will keep chilled for up to three days, or frozen for up to three months. Defrost in the fridge overnight before continuing.
step 2
Heat the oven to 220C/200C/gas 7. Divide the veg and halloumi mixture between two baking trays, then roast for 25-30 mins until golden. Warm the lentils in the microwave following pack instructions, then tip into a bowl along with the roast veg, halloumi and basil. Toss well and serve.
