Puy lentils with roasted vegetables and griddled haloumi recipe

By Anna Burges-Lumsden

Serving instructions

1. Serves 4 |
2. Takes 15 minutes to make, 25 minutes to cook |
3. Rating

This Mediterranean inspired vegetarian recipe is great for using up leftover vegetables in the fridge. The haloumi cheese lends the dish an interesting texture.

Ingredients

1. 1 each red, yellow and orange peppers, sliced
2. 100g baby courgettes, halved lengthways
3. 1 red onion, sliced into wedges
4. 4 garlic cloves
5. 4 tbsp olive oil, plus extra for drizzling
6. Small handful fresh thyme leaves
7. 1 tbsp balsamic vinegar, plus extra for drizzling
8. 2 x 250g packs Merchant Gourmet Microwaveable Puy Lentils (from Waitrose)
9. Grated zest of 1 lemon, plus a squeeze of lemon juice
10. Small handful fresh parsley, chopped
11. 50g semi-dried tomatoes, chopped
12. 200g haloumi, thickly sliced

Method

1. 1. Preheat the oven to 200°c/fan180°c/gas 6. Mix the peppers, courgettes, onion and garlic in a roasting tin with 2 tbsp of the olive oil, the thyme, salt and pepper, and toss well. Roast for 20 minutes, turning occasionally. Add the balsamic vinegar and roast for a further 5 minutes.
2. 2. Meanwhile, cook the lentils according to the packet instructions, then mix in a bowl with 1 tbsp olive oil, the lemon zest and juice, most of the parsley and the tomatoes. Season well and set aside.
3. 3. Heat a griddle pan until very hot, brush the haloumi slices with the remaining tbsp of oil, season well and cook for 1-2 minutes each side.
4. 4. Divide the lentils among 4 plates, then top with the vegetables and haloumi. Drizzle with olive oil and vinegar, scatter with the rest of the chopped parsley, and serve.