Green lentil salad with oven roasted tomatoes recipe
| Serves | 2 |
| 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. |
| Submitted by |
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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
- 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
Optional
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.
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