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Warm lentil, halloumi and clementine salad

  • 4.5 Star
    rating
  • Timer Prep 15 min
    Cook 3 min
  • Chart 574.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Roughly chop the halloumi.

Method

  1. 1 Grate the zest of 1 clementine into a bowl, and squeeze in the juice.
  2. 2 Whisk with the red wine vinegar, olive oil, mustard and seasoning.
  3. 3 Peel and segment the remaining clementines
  4. 4 Dry-fry the halloumi chunks in a frying pan, turning often until golden on all sides.
  5. 5 Add the clementine segments, and fry for 1-2 mins.
  6. 6 Remove the halloumi and clementines from the pan, then tip in the Puy lentils and the dressing.
  7. 7 Warm through for a few minutes, then toss in the fresh herbs and the pomegranate seeds.
  8. 8 Transfer to a serving platter, and top with the halloumi and clementines.

2 Reviews

  • Loubydoo

    Easy and yummy, lots of flavour and colour

  • SARAH

    Seriously good combination of flavours (and colours!) Can highly recommend served with a freshly toasted pitta bread.

  • Average per serving
  • Calories 574.0kCal
  • Fat31.2g
  • Saturated15.1g
  • Salt3.12g
  • Carbohydrates38.6
  • Sugar13.2g
  • Protein31.8g
  • Fibre12.1g