Green lentil salad with oven roasted tomatoes recipe
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Meal type||Lunch, Main Dish, Salad, Side Dish, Starter|
|Allergy list||Milk, Shellfish|
|Misc||Serve Cold, Serve Hot|
|Description||A tasty and healthy salad which can be served as a main meal or a side dish.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 200g green lentils
- 15 cherry tomatoes
- 3 sprigs green onions (more or less to taste)
- 100g halloumi cheese (chopped into 1 cm cubes)
- 2 handfuls rocket leaves
- 2 tablespoons za’atar mix
- 1 medium lemon (juiced)
- 50ml extra virgin olive oil
- 2 pinches salt
Pre-heat the oven to 160C / 325F
Place the lentils into a pot, cover with water and place a lid on top.
Place on a medium heat and leave to simmer for 15 minutes or until they are soft.
Place the tomatoes onto a baking tray. Drizzle with olive oil and a pinch of salt.
Put into the oven for 15 minutes or until soft.
Place some olive oil into a pan (medium head) and add the Halloumi cheese.
Brown it on each side for 2-3 minutes.
Drain the lentils and remove the tomatoes from the oven.
Mix all of the ingredients together and serve.
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