Green lentil salad with oven roasted tomatoes
At a glance
| Servings: | 2 |
| Prep time: | 5 minutes |
| Cook time: | 15 minutes |
| Total time: | 20 minutes |
| Meal type: | Lunch, Main Dish, Salads, Side Dish, Starter |
| Allergy list: | Vegetarian |
| Misc: | Serve Hot or Cold |
| Region: | Worldwide |
| Description: | A tasty and healthy salad which can be served as a main meal or a side dish. |
| Submitted by: | Paul |
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Imperial | Metric | USA- 200g green lentils
- 15 cherry tomatoes
- 3 sprigs of green onion (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 of salt
Optional
- 100g chicken
- 80g prawns
Directions
Step 1
Pre-heat the oven to 160C / 325F
Step 2
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.
Step 3
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.
Step 4
Chop the green onions into small slices.
Cut the cheese into 1cm cubes.
Step 5
Place some olive oil into a pan (medium head) and add the Halloumi cheese.
Brown it on each side for 2-3 minutes.
Step 6
Drain the lentils and remove the tomatoes from the oven.
Mix all of the ingredients together and serve.
You may also like...
|
|
|
|
|
|
Oven chips |
Plain omelette |
Scrambled eggs |
Chicken salad wrap |
Lemon and garlic pasta |
Post a comment