Halloumi and lentils with lemony soy dressing


Halloumi and lentils with lemony soy dressing

Halloumi cheese and lentils are a great match in this vegetarian salad recipe. This is a recipe by Dean Edwards

  • Serves4
  • Preparation Time10 mins
  • Cooking Time1 hour

Nutrition per serving

  • Energy323 Kcals
  • Sugars4g
  • Fat27.1g
  • Saturated Fat1.7g
  • Salt2.1g

Ingredients

  • 3 small beetroot, peeled and quartered
  • 2 tbs balsamic vinegar
  • 1 tbs Kikkoman Soy Sauce
  • 2 sprigs fresh thyme
  • 200g puy lentils
  • 250g halloumi cheese, sliced
  • Mixed salad leaves

Dressing

  • 4 tbs extra virgin olive oil
  • Juice 1 lemon
  • 2 tbs Kikkoman Soy Sauce

Method

Drizzle the beetroot with the balsamic and Kikkoman Soy Sauce, sprinkle with thyme then roast in an oven preheated to 200°c / 180°c fan for around 1 hour.

Meanwhile cook the lentils over a medium heat for 15-20 mins until cooked through but still retain a bite, drain and set aside to cool.

On a pre heated griddle pan cook the sliced halloumi for 1-2 mins per side. Meanwhile whisk the dressing ingredients together. Dress the lentils with half of the dressing reserving the rest for the salad leaves. Serve with the lentils and salad leaves.