Halloumi and Lentils with Lemon and Soy Dressing
Serves: 4
Ready in: 60 mins +
Ingredients:
3 small beetroot, peeled and quartered2 tbsp balsamic vinegar
1 tbsp Kikkoman Soy Sauce
2 sprigs fresh thyme
200g Puy lentils
250g vegetarian halloumi, sliced
mixed salad leaves
[hd]For the dressing[/hd]
4 tbsp extra virgin olive oil
juice of 1 lemon
2 tbsp Kikkoman Soy Sauce
method:
- First, preheat your oven to 200C/400F/Gas 6. Drizzle the beetroot with the vinegar and soy sauce. Sprinkle with thyme and roast in the oven for one hour.
- Meanwhile cook the lentils over a medium heat for 15-20 minutes until cooked through then drain and cool.
- Cook the slices of halloumi on a preheated griddle pan for 1-2 minutes on either side. Meanwhile, whisk the dressing ingredients together. Dress the lentils with half the dressing and toss the salad leaves in the remaining dressing. Slice the cooked beetroot and serve with the halloumi, lentils and salad leaves.
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