Spiced len­til and chick­pea salad with hal­loumi

Olive - - COOK -


olive oil 2 tbsp

red onion 1, halved and sliced cherry vine toma­toes 200g harissa 2 tsp cooked bel­uga lentils 250g pouch lemon Ω, juiced

hal­loumi 1 block, cut into 1/2cm slices chick­peas 400g tin, drained and rinsed mint a small bunch, roughly torn flat-leaf pars­ley a small bunch, roughly torn DRESS­ING tahini 1 tbsp nat­u­ral yo­gurt 3 tbsp harissa 2-3 tsp runny honey 1 tsp lemon Ω, juiced gar­lic Ω a clove, crushed

• Heat the olive oil in a pan and cook the onion un­til soft. Stir in the toma­toes and cook un­til they are just start­ing to break down and burst open. Stir in the harissa, lentils and lemon juice, cook for a minute then sea­son well and cool.

• Whisk to­gether all the dress­ing in­gre­di­ents with enough wa­ter to make a driz­zle-able con­sis­tency.

• Fry the hal­loumi slices in batches in a dry non-stick pan un­til golden on both sides.

• Toss the chick­peas and 1/2 the herbs into the len­til mix­ture.

• Put on a plat­ter or di­vide be­tween plates and top with the dress­ing, the hal­loumi and the re­main­ing herbs.

PER SERV­ING 487 KCALS | FAT 25.3G SAT­U­RATES 11.5G | CARBS 31.2G | SUG­ARS 9.9G FI­BRE 9.9G | PRO­TEIN 28.5G | SALT 1.9G

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