Lentil, Bean and Halloumi Salad
Serves
4
Total Time
45mins
Calories
467
A delicious family meal style salad, cook the lentils, roast the tomatoes and basically you're done. YUM. A hearty vegetarian meal for all.
- Grape tomato200 gsliced
- Red onion½finely sliced
- Black pepperas neededfreshly ground
- Halloumi250 gcoarsely chopped
- Mint leaves13 gtorn
- Butter beans400 gdrained
- Lemon½juice of
- Puy lentils120 g
- Water700 g
- Extra virgin olive oilas needed
- Harissa3 teaspoons
- Sea salt1 pinch
- Fresh parsley30 g
- Sesame seeds1 tablespoon
- Greek yogurt3 tablespoons
- Runny honey2 teaspoons
- Garlic clove1
Ingredients
- 1. Add puy lentils to the simmering basket
- 2. Insert
- 3. Add water to the TM5 bowl
- 4. Cook - 30 min, 100°C, speed 4
- 5. Transfer dressing to sink
- 6. Drain lentil mixture
- 7. Let cool
- 8. Pre-heat oven - 200°C
- 9. Add grape tomato and red onion to a clean baking pan
- 10. Drizzle with extra virgin olive oil
- 11. Stir in harissa, sea salt and black pepper to the roasted vegetables
- 12. Roast -10 min, 200°C
- 13. Heat a clean frying pan - medium-high heat
- 14. Add extra virgin olive oil to the frying pan
- 15. Add halloumi to the frying pan
- 16. Fry in frying pan then set aside
- 17. Transfer roasted vegetables to serving plate
- 18. Transfer lentil mixture to salad
- 19. Transfer content of frying pan to salad
- 20. Add mint leaves, fresh parsley and butter beans to the salad
- 21. Add sesame seeds, greek yogurt, harissa, runny honey, lemon and garlic clove to the TM5 bowl
- 22. Blend - with MC in place 10 sec, speed 8
- 23. Drizzle salad with dressing
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
