Mediterranean seared halloumi

Name: Mediterranean seared halloumi
Cook time: 25 min
Yield: 2
Cuisine: Mediterranean

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 2 people

Cooking Instructions:

1. TO COOK THE TOMATO LENTILS:
Slice the roasted capsicum into 1 cm strips. Place the split red lentils into a pot with the cherry tomato sauce, red capsicum and ½ 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 carrot 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 finely slice the red onion. 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 onion, 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 the 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.