Chilli Mint Halloumi With Lentils

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

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

Step 2

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

Step 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.

Step 4

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.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily