Pan-Fried Halloumi on Harissa Lentils
with Caramelised Red Onion, Spinach and Ciabatta Croutons
Our Pan-Fried Halloumi on Harissa Lentils is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Garlic Clove
250
Halloumi
(Contains Milk)
1
Lentils
125
Baby Plum Tomatoes
1
Ciabatta
12
Balsamic Vinegar
(Contains Sulphites)
10
Vegetable Stock Paste
(Contains Celery)
100
Baby Spinach
Not included in your delivery
75
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Cut the halloumi into three slices per person. Place the halloumi slices in a small bowl of cold water and leave to soak. Drain and rinse the lentils in a sieve.
Halve the tomatoes. Halve the ciabatta and chop into 2cm chunks. Pop them both onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Bake on the top shelf of your oven until the croutons are golden and the tomatoes are softened, 8-10 mins. Set aside to cool.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the red onion and season with salt, pepper and a pinch of sugar (if you have any). Fry until soft and sweet, 8-10 mins. Then, stir in the garlic and cook for 1 more min.
Stir the water for the lentils (see ingredients for amount) and vegetable stock paste into the pan. Bring to the boil then reduce the heat and simmer until reduced by about half, 2-3 mins. Add the lentils and harissa paste (add less if you don't like heat), then bring back to the boil and cook until piping hot, 2-3 mins. Once hot, add in the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed. Cover with a lid and remove from the heat.
Meanwhile, remove the halloumi slices from the cold water, pop them on a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Stir the tomatoes and croutons into the lentils. Taste and add more seasoning if needed. Serve the lentils in bowls with the halloumi on top. Enjoy!
