Mediterranean seared halloumi

Name: Mediterranean seared halloumi
Cook time: 25 min
Yield: 4

with tomato lentils and toasted seeds

Ready in around 25 mins

RECIPE FACT:

Did you know, Canada grows most of the world’s lentils?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE TOMATO LENTILS:

Slice the roasted red capsicum into 1cm strips. Place the split red lentils into a pot with the cherry tomato sauce, red capsicum and 1 cup of water. Bring up to the boil over a high heat. Once boiling turn the heat to low, cover with a lid and cook for 20-22 mins stirring often to avoid the lentils sticking to the pot. Season well with salt and pepper just before serving.
2. TO PREPARE THE VEGETABLES:

Remove the Italian parsley leaves from their stalks and roughly chop. Peel the carrots and make ribbons by running a peeler the full length along the carrot, rotating after each peel. Place in a bowl with half the parsley, drizzle with oil and season with salt. Peel and slice the red onions into ½ cm slices. Slice the Mediterranean halloumi into 1 cm slices.
3. TO COOK THE ONIONS AND HALLOUMI:

Place a non-stick frying pan over a medium heat, with a drizzle of oil. Once hot, add the onions, season with salt and cook for 3-4 mins stirring occasionally. Add the halloumi to the pan and cook for 2-3 mins each side until golden.
TO SERVE:

Spoon tomato lentils into bowls and top with the seared Mediterranean halloumi and caramelised onions. Arrange a handful of carrot ribbons on top. Dollop with gremolata and sprinkle over the toasted sunflower seeds and remaining parsley.