Lentil salad with halloumi
Lentil salad with halloumi
Ingredients
dressing
- 1 tbsp mild mustard
- 1 organic lemon, grated peel and whole juice
- 2 dates, pitted
- 1 tsp smoked paprika
- 2 tbsp olive oil
- ½ dl water
- ¼ tsp salt
- Little pepper
Courgette and halloumi
- Olive oil for frying
- 400 g zucchini, halved lengthways, sliced
- 200 g Halloumi, diced
- ¼ tsp salt
- Little pepper
lettuce
- 2 cans of green lentils (approx. 400 g each), rinsed, drained
- 50 g salted, roasted pistachios, roughly chopped
- ½ bunch parsley, finely chopped
- ½ bunch peppermint, finely chopped
Preparation time
30 minutes
Diet
Vegetarian
preparation
dressing
Put the mustard and all ingredients up to and including the water in a measuring cup, puree, season and put in a bowl.
Courgette and halloumi
Heat a little oil in a non-stick frying pan. Add the zucchini, fry for about 8 minutes, turning occasionally, then remove. Fry the halloumi with a little oil in the same frying pan for about 5 minutes, season. Add the zucchini and halloumi to the dressing and mix.
lettuce
Add lentils and all ingredients up to and including peppermint to the bowl and mix.
Nutritional table
| energy | 400 calories |
| Fat | 20g |
| Carbohydrates | 30g |
| protein | 15g |
These are approximate guidelines.
Allergens
Milk, pistachios
