Lunch recipe
Filling vegetarian lunch boxes with warm halloumi, lentils, carrot ribbons, spinach, lemon, and mint.
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Ingredients
large mixing bowl, non-stick frying pan, peeler, whisk, sieve, knife, chopping board
Method
Peel the carrots into ribbons, dice the cucumber, thinly slice the red onion, chop the mint, zest one lemon, juice it, and cut the second lemon into wedges.
Whisk the lemon juice, lemon zest, mustard, 1 tablespoon olive oil, a pinch of salt, and black pepper in a large bowl.
Drain and rinse the green lentils, then fold them through the dressing with the carrot ribbons, cucumber, red onion, spinach, and most of the mint.
Pat the halloumi dry and slice it into 8 pieces. Brush with 1 teaspoon olive oil so it browns evenly in the pan.
Heat the remaining olive oil in a non-stick frying pan over a medium-high heat. Fry the halloumi for 2 minutes on each side until golden and softened.
Divide the lentil salad between four boxes, top each with two halloumi slices, scatter over the remaining mint, and tuck in lemon wedges. Cool the halloumi fully before sealing if packing for later.
