Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Lemony lentil salad with griddled halloumi
This lemony lentil salad recipe uses pre-cooked puy lentils and comes together in just 10 minutes. Fruity pomegranate seeds, golden halloumi, peppery watercress and crunchy red onions make this a delicious light lunch – or serve as a tasty side at your next barbecue
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Ready in 10 minutes
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Cooking time 5 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
For the dressing
- 2 tbsp olive oil
- 1 lemon, juiced
- 1 tsp Dijon mustard
- 14g fresh mint, leaves picked and roughly chopped
For the salad
- 500g cooked puy lentils
- 1 small red onion, halved and very finely sliced
- 100g pomegranate seeds
- 80g watercress
- 225g light halloumi, cut into ½cm slices
Method
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1
Combine the olive oil, lemon juice, mustard and mint and season. Place the puy lentils, onion, half the pomegranate seeds and the watercress in a large bowl and toss with the dressing.
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2
Heat a griddle pan over a high heat and add the halloumi, cooking for 1-2 minutes on each side so that it has deep golden griddle marks all over.
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3
Lay the lentil mixture out over a large platter, then top with the halloumi pieces and remaining pomegranate seeds to serve.
