This deliciously simple and healthy recipe consists of a bed of wholesome green lentils, earthy beetroot, juicy orange segments and fresh herbs, topped with chunks of gorgeous charred halloumi. Ready in a matter of minutes, it is the perfect seasonal salad: filling, fresh and nutritious, packed with the goodness you need to stay healthy this winter.
Ingredients (Serves 1):
½ tin pre-cooked green lentils, drained
1 pre-cooked beetroot, cut into eighths
1 orange, 6 segments cut
1 bunch coriander, chopped
1 bunch parsley, chopped
125g halloumi, cut into three thick slices
4 tablespoons olive oil
Juice ½ lemon
3 tablespoons malt vinegar
1 red chilli, chopped
- Add the lentils, beetroot, orange segments, coriander, parsley, olive oil, salt/pepper, chilli, lemon juice, vinegar and a squeeze of orange juice together in a mixing bowl – mix together and taste for the correct balance of flavours.
- Fry the halloumi slices on a high heat for about a minute each side or until nicely charred.
- Decant the lentil salad onto a fresh plate, leaving behind the juice. Place the fried halloumi on top and enjoy.
Prep – 8 minutes
Cook – 2 minutes
Total – 10 minutes
- Calories 629 per serving.
- Fat 34g
- Protein 39g
- Carbohydrate 41g
This recipe was created by Theo Michaels for David Lloyd Clubs.