Double Halloumi & Red Lentil Coconut Dhal

• Meanwhile, finely chop the onion
(see ingredients). 
• Chop broccoli (see ingredients), including the 
stalk, into small florets. 
• Roughly chop Asian greens.
• Rinse red lentils.
• Cut halloumi into bite-sized chunks. 

• In a large deep frying pan (or saucepan), heat a 
drizzle of olive oil over medium-high heat. 
• Cook onion and broccoli until softened, 
5-6 minutes.
• Add ginger paste and mild North Indian spice 
blend. Cook, stirring until fragrant, 1 minute.
• Add the water (for the dhal), coconut milk, 
tomato paste and vegetable stock powder. Stir 
to combine.

• Add lentils to the pan and bring to the boil, then 
reduce heat to a simmer. Cover with a lid and 
cook until lentils are softened, 20-22 minutes.
• Stir through the salt and Asian greens until 
wilted. 
TIP: If the dhal is looking a little dry at any point, 
just add a splash of water.

• While the dhal is cooking, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes (cook in batches if your pan is getting crowded). • While the halloumi is cooking, roughly chop the coriander. When the dhal has finished cooking, add the cooked halloumi and stir until combined.