Lentil, Bean and Halloumi Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 464
A delicious family meal style salad, cook the lentils, roast the tomatoes and basically you're done. YUM. A hearty vegetarian meal for all.
recipe updated 12 Jan 2022
Ingredients
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- Grape tomato
- 200 g
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- Red onion
- ½
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- Black pepper
- as needed
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- Halloumi
- 250 g
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- Mint leaves
- 13 g
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- Butter beans
- 400 g
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- Lemon
- ½
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- Puy lentils
- 120 g
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- Water
- 700 g
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- Extra virgin olive oil
- as needed
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- Harissa
- 3 teaspoons
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- Sea salt
- 1 pinch
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- Fresh parsley
- 30 g
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- Sesame seeds
- 1 tablespoon
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- Greek yogurt
- 3 tablespoons
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- Runny honey
- 2 teaspoons
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- Garlic clove
- 1
Tools
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Oven
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Stove
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TM5
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Baking pan - 13 x 9"
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Simmering basket
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Tm5 bowl
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Serving plate
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Sink
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Frying pan
Step preview
- Add puy lentils to the simmering basket
- Insert
- Add water to the TM5 bowl
- Cook - 30 min, 100°C, speed 4
- Transfer dressing to sink
- Drain lentil mixture
- Let cool
- Pre-heat oven - 200°C
- Add grape tomato and red onion to a clean baking pan
- Drizzle with extra virgin olive oil
- Stir in harissa, sea salt and black pepper to the roasted vegetables
- Roast -10 min, 200°C
- Heat a clean frying pan - medium-high heat
- Add extra virgin olive oil to the frying pan
- Add halloumi to the frying pan
- Fry in frying pan then set aside
- Transfer roasted vegetables to serving plate
- Transfer lentil mixture to salad
- Transfer content of frying pan to salad
- Add mint leaves, fresh parsley and butter beans to the salad
- Add sesame seeds, greek yogurt, harissa, runny honey, lemon and garlic clove to the TM5 bowl
- Blend - with MC in place 10 sec, speed 8
- Drizzle salad with dressing