Puy lentils with roasted vegetables and griddled halloumi

Name: Puy lentils with roasted vegetables and griddled halloumi
Yield: Serves 4
Cuisine: Greek recipes
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

Published: 30 Sep 09
Updated: 18 Mar 24

Test kitchen approved

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

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

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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

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.

Recipe from October 2009 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

If you can’t buy the microwavable lentils, use 250g dried puy lentils and cook according to packet instructions.

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