COURGETTE, PEPPER AND HALLOUMI SALAD ON A BED OF PUY LENTILS
A deliciously wholesome, summery salad – just the thing for a quick lunch.
Suitable for gluten-free and vegetarians
1. Mix the Puy lentils with lemon juice and extra virgin olive oil, and season to taste.
2. Heat 1tbsp of vegetable oil in a large frying pan, and gently cook the garlic and courgette ribbons until softened. Pour them into a bowl, and leave to cool.
3. Slice the halloumi. Heat another 1tbsp veg oil in the pan, and fry the halloumi on both sides, until evenly browned.
4. Arrange a bed of Rocket leaves on two plates, and divide the seasoned lentils on top. Pop the courgettes, peppers and halloumi on top of the lentils and season to taste. Serve immediately, whilst the halloumi is still hot!