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.
- 7oz green lentils
- 15 cherry tomatoes
- 3 sprigs green onions (more or less to taste)
- 3.5oz halloumi cheese (chopped into 1 cm cubes)
- 2 handfuls rocket leaves
- 2 tablespoons za’atar mix
- 1 medium lemon (juiced)
- 2fl oz 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.
Helpful linksHow to slice an onion
Chop the green onions into small slices.
Cut the cheese into 1cm cubes.
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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