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Charred Veggie Salad

Charred Veggie Salad

with Lentils and Grilled Halloumi

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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!

Tags:Veggie
Allergens:Milk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

150 g

Halloumi Cheese

(ContainsMilk/Lait)

1 unit

Zucchini

1 unit

Red Bell Pepper

113 g

Dried French Lentils

1 unit

Lemon

7 g

Mint

113 g

Baby Arugula

1 tsp

Honey

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2205 kJ
Calories527 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate41 g
Sugar11 g
Dietary Fiber9 g
Protein30 g
Cholesterol75 mg
Sodium929 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Non-Stick Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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 the veggies
Prep the veggies
2

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
Char the zucchini
3

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.

4

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.

5

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.

6

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.

7

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!