Halloumi and lentils with lemony soy dressing
Halloumi cheese and lentils are a great match in this simple vegetarian salad recipe. This is a recipe by TV chef Dean Edwards for Kikkoman
- Preparation Time10 mins
- Cooking Time1 hour
Nutrition per serving
- Energy323 Kcals
- Saturated Fat1.7g
- 3 small beetroot, peeled and quartered
- 2 tbs balsamic vinegar
- 1 tbs Kikkoman Naturally Brewed Soy Sauce
- 2 sprigs fresh thyme
- 200g puy lentils
- 250g halloumi cheese, sliced
- Mixed salad leaves
- 4 tbs extra virgin olive oil
- Juice 1 lemon
- 2 tbs Kikkoman Naturally Brewed Soy Sauce
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.