Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
For the dressing
- 3tablespoons olive oil
- 1teaspoons wholegrain mustard
- 1/4 bunch coriander, fresh, chopped
- 1 large lemon, juice and zest
- 500grams puy lentils, ready cooked
- 4 spring onions, sliced
- 100grams pomegranate seeds
- 100grams spinach
- 300grams halloumi cheese, reduced fat, sliced
Nutrition per serving
3300kJ / 790Cal
3300 Kilojoules or 790 Calories
38% of daily energy intake*
Protein
45.2grams
Fat
33.5grams
Carbs
58.0grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pre-cooked lentils make this summery salad quick and easy to whip up, perfect with griddled halloumi and lots of zingy lemon.
Method
Step 1 of 3
Whisk the ingredients for the dressing together in a small bowl, using 1 teaspoon of lemon zest.
Step 2 of 3
Heat the lentils according to pack instructions. Heat a griddle pan on medium heat and cook the halloumi for 2 minutes on each side, until crisp and golden.
Step 3 of 3
Toss the spring onions, spinach, pomegranate seeds and lentils together in a large bowl and mix in the dressing. Divide between 4 plates, top with griddled halloumi and extra coriander, if desired.
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