Charred Veggie Salad
with Lentils and Grilled Halloumi
Halloumi is the traditional cheese used in Mediterranean countries! We love it because it has a very high melting point - which makes it ideal for pan-frying or grilling. And you'll love it for its squeaky texture!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Halloumi Cheese
(Contains: Milk)
1 unit
Zucchini
1 unit
Red Bell Pepper
113 g
Lentils
1 unit
Lemon
7 g
Mint
113 g
Baby Arugula
1 tsp
Honey
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Cook the lentils: Rinse the lentils, then add to a small pot along with enough water to cover the lentils. Boil over high heat until lentils are tender, 14-15 min.
Prep: Meanwhile, wash and dry all produce. Slice the zucchini lengthwise into 1/4-inch thick slices. Core, then thinly slice the red peppers into strips. Roughly chop the mint leaves. Zest, then juice the lemon. Cut the halloumi lengthwise into 1/2-inch thick rectangles.
Char the zucchini: Heat a large non-stick pan over medium-high heat. Add the zucchini slices to the dry pan. Cook, until golden-brown, 2-3 min per side. (Depending on the size of your pan, you may need to do this in batches.) Transfer to a plate.
Cook the red peppers: In the same pan, add a drizzle of oil, then the red peppers. Cook, stirring, until golden-brown, 4-5 min. Transfer to the same plate as the zucchini.
Brown the halloumi: Pat the halloumi dry with a paper towel. Add the halloumi to the pan. Cook until golden-brown, 2-3 min per side.
Make the vinaigrette: In a medium bowl, whisk the lemon juice, zest, 1 tsp honey and a drizzle of oil. Season with salt and pepper.
Finish and serve: Drain the lentils. Add the lentils, arugula and veggies to the vinaigrette. Toss together. Divide the salad between bowls. Top with halloumi slices. Sprinkle with mint. Enjoy!
