Mushroom, lentil & halloumi warm salad

Mushroom, lentil & halloumi warm salad

Griddling the halloumi makes it golden and crisp on the outside, and meltingly soft on the inside.

By , 21 September 2015
Mushroom, lentil & halloumi warm salad
  • Ready in: 15 mins
  • Serves: 4
  • Price: £1.08 per serving
Nutritional Info
Each 291g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1742KJ 416KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 599kJ/143kcal.
  • 1 tbsp olive oil, plus extra for brushing
  • 250g mushrooms, sliced
  • 1 clove garlic, crushed
  • 4 x 215g tins Asda Good & Balanced Green Lentils, drained and rinsed thoroughly
  • 2 level tsp dried mixed herbs
  • 12 cherry tomatoes, halved
  • 250g pack Chosen by you Halloumi, sliced into 8
  • Crusty bread, to serve
  • Heat the oil in a frying pan and cook the mushrooms over a medium heat for 4-5 minutes, until most of the liquid has evaporated. Add the garlic and cook for another minute.

  • Stir through the lentils and mixed herbs and turn the heat down to low. Cook for 2 minutes, then mix through the tomatoes. Set aside.

  • Meanwhile, heat a griddle pan or non-stick frying pan and pat dry the slices of halloumi with kitchen paper. Brush on both sides with oil, then cook for 2 minutes on each side or until golden.

  • Divide the lentil mixture between 4 plates and top each with 2 slices of halloumi. Serve with the bread.