Halloumi with lentil tabbouleh
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Gareth Morgans
Halloumi with lentil tabbouleh
Puy lentils are a quick and easy base for meals, but also provide plenty of fibre
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
594Kcal
Fat
16gr
Saturates
7gr
Carbs
74gr
Sugars
10gr
Fibre
11gr
Protein
32gr
Salt
1.5gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 30g pack flat-leaf parsley
- 1 x 30g pack mint
- 150g cherry tomatoes, halved
- 3 spring onions, finely sliced
- 1 x 250g pouch cooked Puy lentils
- 1 tsp olive oil
- ½ x 225g pack light halloumi, sliced
For the dressing
- ½ lemon
- 75g fat-free Greek-style natural yogurt
- 2 tsp tahini
- 1 small garlic clove, crushed
Step by step
- Reserve a few herb sprigs then pick the leaves from the remaining sprigs and finely chop. Put into a large bowl with the cherry tomatoes, spring onions and lentils, and mix together well.
- Cut the lemon half into two, then slice one of these pieces into two wedges to serve. Squeeze the juice from the second piece into a small bowl; whisk with the yogurt, tahini, garlic and seasoning to taste. Stir 3 tablespoons of this dressing through the lentil mixture to coat, and check the seasoning. Spoon into two bowls ready to serve. Stir ½ tablespoon of water into the remaining dressing to loosen.
- Heat 1 teaspoon of olive oil in a non-stick frying pan over a high heat. Fry the halloumi for 1-2 minutes on each side until golden brown.
- Top the lentils with the halloumi, scatter with the herb sprigs and serve with the lemon wedges and remaining dressing.
