Herby lentil and tomato salad with griddled halloumi

Halloumi and Lentil Salad

When I think of lentils, hearty winter stews, indian dahl and my favourite vegan shepherds pie spring to mind. Salads are probably the last thing I would put lentils with but they go so well! I’m always trying to come up with new salad concoctions to keep things interesting and this one is easy to do, filling and really tasty.

I never used to cook with them as the idea of pre-soaking for hours on end was a no go. Sometimes you don’t always know what you are going to fancy the following day for dinner! So luckily you can buy them cooked, canned and ready to go, so all you need to do is gently heat for a few minutes or you can drain them and serve cold.

They are a great source of soluble-fibre, plant-based protein and iron, in fact per 100g, they contain more iron than steak! Lentils are really filling too so they go well in salads to keep you feeling full and satisfied.

You can opt out of the halloumi all together for a vegan option, replacing with tofu or another meat free alternative. Or use another type of cheese, goats cheese would work really well or paneer too.

Serves 2

  • 1 pack of Halloumi
  • 1 courgette
  • 2 large handfuls of spinach/salad leaves of choice
  • 1 can of pre-cooked lentils
  • 2 cloves of garlic or 1 tsp of powdered
  • 6 sun-dried tomatoes – not essential but goes really well
  • 1 large handful of baby plum or cherry tomatoes
  • juice and zest of 1/2 a lemon.
  • 2 tbsp of Balsamic or red wine vinegar
  • 1 tbsp dried or fresh parsley and thyme

Method

Cut the courgette in half length ways and then cut those halves into further strips. Drizzle a little olive oil, salt and pepper onto a chopping board and then rub the courgette slices in this so they are nicely coated and then put onto a griddle pan over a medium heat, turning after a few minutes to cook on the other side.

Whilst that’s cooking, pour the lentils and their water into a microwavable bowl and cook in the microwave according to their instructions. Once cooked add to a separate pan over a medium heat with olive oil and chopped garlic (you can use fresh or powdered) the dried herbs and the vinegar. After a few minutes add in the fresh and/or sun-dried tomatoes and season well.

Once the  courgette slices are done put them into the oven on low to keep warm whilst you cook the halloumi. Cut the halloumi into approximately 10 slices and then rub each slice in the olive oil from the courgettes and place into the griddle pan, turn after 3-4 minutes once they start to brown (the griddle pan is just to make it pretty so if you don’t have one just use a regular frying pan).

Whilst the halloumi is cooking, add the lemon juice and zest and plate up the salad leaves. You can add any of your favourite salad ingredients now such as cucumber, beetroot, radishes, spring onions etc or you can keep it simple.

When everything is done, divide the lentils between the two plates, then top with the courgette and finally the grilled halloumi.

If you don’t finish it all, it’s a great dish to have cold the next day for leftovers. On top of this salad I’ve also thrown in some crispy Cajun chickpeas as a little added extra, if you want to make them then just click here.

Super Easy Kiwi & Pineapple Smoothie

Some days are harder than others to get all 5 portions of your fruit and veg and I often find at the weekend when I’m not in as much of a routine food-wise, this is when I can miss out on those vital nutrients and minerals. Particularly this time of year when many of our everyday fruits aren’t in season, frozen fruit really comes in handy and it’s cheap and convenient for blending.

Smoothie

Smoothies are such an easy way to give your body a boost of goodness and it really doesn’t have to be boring or over complicated. There are so many different variations and different ways of building them up, if you prefer a thicker consistency add a banana /avocado or sometimes I add a teaspoon of chia seeds and leave for a few minutes to soak up. For greens I often add frozen spinach as the taste isn’t as potent as fresh but still gives you the nutrients and vibrant colour! If you wanted to make it more substantial, adding some oats into the blender will increase the fibre and provide slow release energy too, great for breakfast.

Some supermarkets provide a wider variety of frozen fruits than others, so if you really love a particular type of fruit, it may be worth buying extra to freeze when they’re on offer to save money. Try to freeze as soon as you buy or as soon as the fruit is ripe to ensure you keep as much freshness and nutritional value in as possible.  Chopping the fruit into small pieces and putting them into zip-lock freezer bags will also make it easier for you later on, if you wanted to add smaller amounts for a smoothie for 1 person or to use for other recipes.

Sainsbury’s, ASDA, Tesco & Morrison’s do some if not most of the below options:

Cherries                                  Black forest fruits

Blackberries                          Strawberry & Banana

Summer fruits                       Pineapple

Raspberries                            Mango

Rhubarb                                  Blueberries

If you are new to making smoothie’s, this is a nice and easy one to begin with,  it’s a mixture of fresh and frozen ingredients and its lovely and refreshing. Often shop bought smoothie’s contain banana to thicken them which some people aren’t fond of… so if you aren’t a banana fan this is for you!

Serves 2

  1. small handful x frozen spinach
  2. 1 x kiwi – flesh scooped out and cut into small chunks
  3. 1 cup x frozen pineapple
  4. The juice of 1 lime
  5. 2 cups of water

Use the same  cup to measure the water and the pineapple – these are only rough guidelines so if you want it to be thicker, add less water etc

  • First blend the frozen spinach, pineapple and water together.
  • Once smooth then add the kiwi flesh and blend again until this is fully combined.
  • Finally, add the lime juice, give it a final blend and away you go!