zoom Chilli mint halloumi with lentils fennel & lime

    Save to your scrapbook

    Chilli mint halloumi with lentils fennel & lime

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Chilli mint halloumi with lentils fennel & lime

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes

    Serves: 2

    Ingredients

    1 medium fennel, very thinly sliced
    Finely grated zest and juice 1 lime
    2 tsp extra virgin olive oil
    80g light halloumi cheese, sliced
    ½ x 25g pack mint, most leaves chopped, a few left whole
    1 tbsp Tracklements Fresh Chilli Jam
    250g pack Waitrose Love Life Puy Lentils & Quinoa
     

    Method

    1. Preheat the grill to high. Toss the fennel with the lime zest and juice, oil and some seasoning, then set aside.

    2. Spread the halloumi over a non-stick baking tray and grill for 3 minutes until golden. Turn carefully and cook for 1 more minute.

    3. Stir together the chopped mint and chilli jam then spoon this over the cheese. Return to the grill for a few moments until bubbling and golden at the edges. Toss the lentils into the fennel, then top with the cheese and scatter over the reserved mint leaves.

    Cook’s tip Too hot to cook? Spoon Odysea Feta & Greek Yogurt Spread over a plate and dot with chilli jam. Pile the salad on top, scatter the mint and serve with pitta.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary