Lentil tabbouleh with halloumi
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 250g pouch ready-to-eat puy lentils
- 1/2 lemonjuiced
- 4 spring onionschopped
- 150g halloumicut into 6 slices
- 2 plum tomatoesdiced
- 1/2 cucumberseeds scraped out and diced
- 1/2 a small bunch mintchopped
- 1/2 a small bunch flat-leaf parsleychopped
- lemon wedgesto serve
Nutrition:
- kcal457low
- fat20.7g
- saturates12.8g
- carbs30.8g
- sugars6.2g
- fibre9.7g
- protein31.9g
- salt3.5g
Method
step 1
Heat the lentils following pack instructions then tip into a bowl and mix in the lemon juice, spring onions and some seasoning.
step 2
Fry the halloumi in a dry non-stick frying pan until golden on both sides.
step 3
Stir the rest of the ingredients into the lentils and divide between 2 plates. Top with the halloumi and lemon wedges, for squeezing.
