WARM LENTIL, HALLOUMI AND CLEMENTINE SALAD

Preparation times for WARM LENTIL, HALLOUMI AND CLEMENTINE SALAD
PREP 15MIN
COOK 3MIN
Calories per serve for WARM LENTIL, HALLOUMI AND CLEMENTINE SALAD 574 CAL /
SERVING
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INGREDIENTS Serves 2

  • 3 clementines
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp wholegrain mustard
  • 200g halloumi
  • 250g Puy lentils
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • 100g pomegranate seeds

DIRECTIONS

PREPARATION

Roughly chop the halloumi.

METHOD

  1. Grate the zest of 1 clementine into a bowl, and squeeze in the juice.
  2. Whisk with the red wine vinegar, olive oil, mustard and seasoning.
  3. Peel and segment the remaining clementines
  4. Dry-fry the halloumi chunks in a frying pan, turning often until golden on all sides.
  5.  Add the clementine segments, and fry for 1-2 mins.
  6. Remove the halloumi and clementines from the pan, then tip in the Puy lentils and the dressing.
  7. Warm through for a few minutes, then toss in the fresh herbs and the pomegranate seeds.
  8. Transfer to a serving platter, and top with the halloumi and clementines.