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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Haloumi
(Contient: Lait)
1 pièce(s)
Courgette
1 pièce(s)
Poivron rouge
113 g
Lentils
1 pièce(s)
Citron
7 g
Menthe
113 g
Bébé roquette
1 cc
Miel
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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!
