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Puy lentils with roasted vegetables and griddled halloumi

Published: 30 Sep 09
Updated: 18 Mar 24

This Mediterranean inspired vegetarian recipe is great for using up leftover vegetables in the fridge. The haloumi cheese lends the dish an interesting texture.

Easy
October 2009

Test kitchen approved

Serves 4
Takes 15 minutes to make, 25 minutes to cook

This Mediterranean inspired vegetarian recipe is great for using up leftover vegetables in the fridge. The haloumi cheese lends the dish an interesting texture.

Vegetarian recipes

Nutrition: per serving

Calories: 486kcals
Fat: 28.5g (10.7g saturated)
Protein: 23.7g
Carbohydrates: 35g (11.5g sugar)
Salt: 1.5g

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Ingredients

1 each red, yellow and orange peppers, sliced
100g baby courgettes, halved lengthways
1 red onion, sliced into wedges
4 garlic cloves
4 tbsp olive oil, plus extra for drizzling
Small handful fresh thyme leaves
1 tbsp balsamic vinegar, plus extra for drizzling
2 x 250g packs Merchant Gourmet Microwaveable Puy Lentils (from Waitrose)
Grated zest of 1 lemon, plus a squeeze of lemon juice
Small handful fresh parsley, chopped
50g semi-dried tomatoes, chopped
200g haloumi, thickly sliced

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Method

Preheat the oven to 200°c/fan180°c/gas 6. Mix the peppers, courgettes, onion and garlic in a roasting tin with 2 tbsp of the olive oil, the thyme, salt and pepper, and toss well. Roast for 20 minutes, turning occasionally. Add the balsamic vinegar and roast for a further 5 minutes.
Meanwhile, cook the lentils according to the packet instructions, then mix in a bowl with 1 tbsp olive oil, the lemon zest and juice, most of the parsley and the tomatoes. Season well and set aside.
Heat a griddle pan until very hot, brush the haloumi slices with the remaining tbsp of oil, season well and cook for 1-2 minutes each side.

Divide the lentils among 4 plates, then top with the vegetables and haloumi. Drizzle with olive oil and vinegar, scatter with the rest of the chopped parsley, and serve.