Grilled halloumi and lentil salad with lemon tahini dressing

Golden halloumi, crunchy pecans, fresh herbs and a delicious, creamy lemon and tahini dressing come together in this super quick and flavour packed lentil salad. The lentils soak up the dressing beautifully, making it just as tasty cold as it is warm. A fresh, fast and nourishing option for lunch or a light dinner.

Time to make : 15 minutes

Serves : 2

Ingredients

125g halloumi, sliced

1/2 tbsp olive oil

250g pouch of cooked lentils (I love these puy lentils)

1 red chilli, deseeded and diced

20g pecans, roughly chopped

Handful of mixed salad leaves

Handful of fresh mint leaves

Dressing

2 tbsp tahini

1 tbsp olive oil

1 tbsp maple syrup

1 garlic clove, minced

Juice of 1 lemon

Salt and freshly ground black pepper

Method

1. Make the dressing by combining all the ingredients in a jar. Whisk together with a fork until smooth, adding a splash of cold water to loosen the dressing so it's pourable if needed.

2. Heat the olive oil in a frying pan over medium heat. Add the sliced halloumi and cook for a few minutes on each side, turning until golden and crisp. Remove from the pan and set aside.

3. Add the lentils to the same pan to warm them through, stirring gently. If they clump together or start to stick to the pan, add a few tablespoons of water to help loosen them.

4. To assemble, pile the salad leaves onto a serving plate and toss with the mint leaves, tearing the mint leaves with your fingers. Spoon over the warm lentils and top with the grilled halloumi. Drizzle with the dressing, then scatter over the chilli, pecans, extra mint leaves and a squeeze of lemon to finish.

Nutritional Information

(per serve)

568 calories

23g protein, 23g carbs, 44g fat

Good to know:

• Store in the fridge for up to 3 days in an airtight container. Keep the dressing separate in a small jar and add just before serving, along with a squeeze of lemon to brighten and refresh the flavours.