Lemon-Pepper Halloumi & Pesto Lentil Salad
with Cucumber & Tomato
Calories
:
665 kcalProtein
:
40.9g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
- Cashew
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
We’re levelling up our favourite summer lentil salad with the addition of halloumi! Cucumber, tomato, lentils and mixed salad leaves come together to form the base, tossed through herby pesto and vinegar, before we add the zesty fish on top. Chef’s kiss!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Halloumi
(Contains: Milk)
1 sachet
Lemon Pepper Seasoning
1
Tomato
1
Cucumber
1 packet
Lentils
1 packet
Plant-Based Basil Pesto
(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Energy (kJ)2780 kJ
Calories665 kcal
Fat41.5 g
of which saturates19.7 g
Carbohydrate26.6 g
of which sugars4.5 g
Dietary Fibre11.5 g
Protein40.9 g
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Cut halloumi into 1cm slices. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook halloumi, until golden brown, 2-4 minutes each side.
- In the last minute of cook time, sprinkle over lemon pepper seasoning, turning halloumi to coat.
2
- Meanwhile, slice tomato into thin wedges.
- Roughly chop cucumber.
- Drain and rinse lentils.
3
- In a large bowl, combine basil pesto with a drizzle of olive oil and vinegar. Add mixed salad leaves, drained lentils, tomato and cucumber. Toss to coat and season to taste.
4
- Divide pesto lentil salad between bowls. Top with zesty halloumi. Enjoy!
