Clean Eating Alice’s Warm Lentil and Beetroot Salad with Sumac and Halloumi

Serves: 2

2 large beetroots, skin on

200g puy lentils

1 red onion, sliced into segments

200g halloumi, cut into slices

handful of fresh mint, roughly chopped

2 tbsp olive oil Sea salt

150ml Udos Choice Oil blend

1 tsp sumac

2 tbsp cider vinegar

1 tsp sea salt

1 lemon, juiced

Preheat your oven to 220C/425F/Gas 7. Drizzle your beetroot with olive oil and cover with a little sea salt, then place onto a tray and roast for 30-40 minutes.
Meanwhile, put the lentils and onion into a saucepan and cover with water. Bring to the boil and cook for around 25 minutes, before removing from the heat, draining and leaving to cool.
When your beetroot is done, remove from the oven and leave to cool whilst you mix up your dressing.
Lay your lentils into your dish and cover with your beetroot, add the dressing and mint, and mix well.
Finally, heat your frying pan until smoking hot and then add your halloumi and fry on each side for around a minute before adding to the top of your salad.

Print Recipe