Spiced Lentils
with Grilled Halloumi and Red Onion Textures
Great food is all about dimensions. For some people, food has only one dimension: they eat it for fuel. For others it has two dimensions: it not only keeps them going, but it tastes good too. But as with Oscar winning blockbusters about blue people from Pandora, the full experience can really only be enjoyed in 3D. For this dish, we added texture in the form of crispy onions and the hearty mouth filling indulgence that is grilled halloumi. Blue and red disposable glasses optional.
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
1.5
Cherry Tomatoes
1
Organic Lentils
1
Red Onion
1
Halloumi
(Contains Milk)
3
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
1
Flour
(Contains Cereals containing gluten)
½
Ras-el-Hanout
½
Basmati Rice
1
Baby Spinach
Not included in your delivery
Salt
Pepper
Olive Oil
Nutritional information
Utensils
Instructions
Chop the cherry tomatoes into quarters. Drain and rinse the lentils. Peel and chop the red onion in half lengthways then slice thinly. Slice the halloumi into ½cm slices and chop the pistachios.
Mix the flour with a pinch of salt and pepper in a bowl. Mix the onion slices in the flour to thoroughly coat them.
Heat 1 tbsp of oil in a nonstick pan on medium-high heat. When the oil is hot, fry off the onion in small batches. Tip: By not overcrowding the pan you can brown off the onion rather than stew it. When the onion is really crispy, remove to the side (on kitchen towel preferably).
In the (now empty) pan, heat 1 tbsp of oil on medium heat. Add the Ras-el-Hanout and cook for a minute (with a pinch of sugar if you have some). Mix in a third of the tomatoes (½ cup) and season with ¼ tsp salt and a few grinds of pepper.
Add half the pack of rice to the pan and stir for a minute. Pour in 175ml (exactly) of water and turn the heat to its lowest setting. Cover the pan with a lid and leave for 10 mins. Remove the pan from the heat for 10 mins (don’t remove the lid).
Pre-heat your grill to high. While the grill heats up, brush your halloumi very lightly with oil. Lay the slices on a baking tray and grill as close to the heat as possible. Cook until thoroughly browned off on both sides.
Finely chop the spinach. Once the rice is ready, stir in the lentils and half of the onions. Put it back on the hob on medium-low heat for a few mins. Test for seasoning and add more salt and pepper to taste. Lastly, stir the spinach through the rice.
Serve the halloumi on top of your rice, spinach and lentil mixture. Top with the leftover cherry tomatoes, remaining onions and a sprinkle of pistachios.
