Lunch recipe
Filling vegetarian lunch boxes with warm halloumi, lentils, carrot ribbons, spinach, lemon, and mint.
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Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Ingredients
knife and chopping board, measuring jug and scales, vegetable peeler, 4l mixing bowl, 28cm non-stick frying pan, 750ml lunch box per serving
Method
For more than four servings, first divide the displayed ingredient totals into separate sets of no more than four servings. Complete each set in its own equipment using its share of the displayed amounts. Wash vegetables. Peel carrots into thin ribbons with a vegetable peeler, dice cucumber and slice onion very thinly. Chop mint, zest and juice half the listed lemons and cut the remainder into serving wedges.
Whisk all reserved lemon juice and zest, mustard and measured black pepper with half the olive oil in a 4l bowl.
Drain and rinse lentils to the listed edible weight. Fold them into the dressing with all carrot ribbons, cucumber, onion and spinach, plus three-quarters of the mint.
Pat halloumi dry. Slice into two pieces per planned serving, keeping pieces about 1cm thick.
Heat the remaining half of the oil in a 28cm non-stick pan over medium heat. Cook halloumi in one layer for 2–3 minutes per side until golden; use two batches if needed, dividing pan oil between them.
Divide salad between the servings in this batch, top with all halloumi, remaining mint and lemon wedges. For packing, cool halloumi separately in shallow portions and refrigerate promptly before combining with chilled salad. Halloumi firms as it cools; this salad can be eaten cold.
