Grilled Halloumi, Pepper and Lentil Salad

Ingredients

Serves 1

• 1/2 red pepper, deseeded and quartered
• 1 1/2 tsp olive oil
• 80g halloumi
• 70g cooked lentils
• 60g cherry tomatoes, halved
• Juice of 1/2 lemon
• 1 small bunch parsley, chopped
• 1 pinch chilli flakes
• 1 pinch dried oregano
• 1 handful rocket or watercress

Method

Preheat a griddle pan over a high heat. Brush the peppers with a little oil, lay on the griddle and cook for 4-5 minutes on each side. Remove from the pan and roughly chop.

Brush the halloumi with the remaining oil and grill for 1-2 minutes on each side. Meanwhile combine the peppers with the remaining ingredients in a large bowl and toss to combine. Serve the halloumi with the salad.

Tips

This recipe uses ready-cooked lentils for ease and speed, but you can cook your own if you’d prefer using one-third the amount of lentils. Pour the uncooked lentils into a pan of water, bring to the boil then reduce to a simmer and cook for 25 minutes or according to packet instructions.

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