Fig, Pomegranate and Lentil Salad with Halloumi


Add some colour to your winter table with quick and easy to pull together salad.


Preparation time: 20 minutes - Cooking time: 5 minutes - Total time: 25 minutes - Serves: 4



Ingredients
1 small pomegranate, seeds
2 tbsp lemon juice
1 tsp honey
½ tsp ground cumin
4 tbsp extra virgin olive oil
250g cooked puy lentils
6 ripe figs, stalks trimmed, each cut into 6 pieces
small bunch flat leaf parsley, roughly chopped
225g halloumi, drained, cubed and patted dry

Shop Ingredients from Waitrose

Method

1. To make the dressing, whizz ½ the pomegranate seeds in a blender, then strain through a sieve into a bowl; discard the pulp. Add the lemon juice, honey, cumin and 3 tbsp oil and combine using a small whisk. Season and whisk again.

2. Put the lentils in a serving bowl with the remaining pomegranate seeds, the figs and parsley. Add the dressing and stir to combine.

3. Put a frying pan over a medium heat and add the remaining 1 tbsp oil and the halloumi. Cook the cubes for about 1 minute on each side, turning with tongs until golden and crisp all over. Tip into the salad and toss to mix. Serve straight away.
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