with Caramelised Red Onion and Lentils
The UK now eats more halloumi than anywhere else in the world, apart from Cyprus where it's made. We can see why! Everyone loves this 'squeaky cheese' with its delicious salty taste and firm texture. It's particularly good in today's recipe, paired with nutty lentils and sweet balsamic onions. Enjoy!
Allergens
Utensils
Tags
Echalion Shallot
1
Red Onion
1
Cherry Tomatoes
1
Garlic Clove
1
Mint
1
Halloumi
1
Brown Lentils
1
Balsamic Vinegar
1
Baby Spinach
1
Pumpkin Seeds
15
Halve, peel and chop the **shallot** into ½cm pieces. Halve, peel and slice the **red onion** into thin half moons. Cut the **cherry tomatoes** in half. Peel and grate the **garlic** (or use a garlic press). Pick the **mint leaves** from their stalks and finely chop (discard the **stalks**). Cut the **halloumi** into four slices per person. Drain the **lentils** in a sieve and rinse under cold water.
Put a drizzle of **oil** in a small saucepan on medium heat and add the **onion**. Cook until really soft, 7 mins. Add the **balsamic vinegar**, pop a lid on and turn the heat down to low. Cook until nicely caramelised, stirring occasionally, 8-10 mins. Remove the pan from the heat and set aside.
Heat a drizzle of **oil** in a frying pan on medium heat, add the **shallot**. Cook until soft, 5 mins. Add the **tomatoes**, a pinch of **salt** and **black pepper**. Cook for 5 mins more. Add the **garlic**, stir and cook for another minute. Next, add the **lentils** and season with another pinch of **salt** and **black pepper**. Stir and cook for 3 mins. Add the **spinach**, pop a lid on and remove from the heat. Set aside (the spinach will wilt inside the pan).
While the **spinach** wilts, put another frying pan on medium heat and add a drizzle of **oil**. Once the **oil** is hot, lay in the **halloumi** slices. Cook for 3 mins on each side until golden then remove the pan from the heat.
Stir half the **mint** into the **lentil mixture**. Don't worry if the **spinach** hasn't fully wilted - that's fine!
Serve the **lentil mixture** in bowls with the **halloumi** slices on top. Spoon over the **caramelised red onion** and finish with the remaining **mint** and a sprinkle of **pumpkin seeds. Enjoy!**
2473
kJ
Energy (kJ)
591
kcal
Energy (kcal)
35
g
Fat
19
g
of which saturates
27
g
Carbohydrate
16
g
of which sugars
40
g
Protein
4
g
Salt
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