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*This recipe is gluten-free according to industry standards

Ingredients

  • 250g pouch ready-to-eat puy lentils
  • 1/2 lemon, juiced
  • 4 spring onions, chopped
  • 150g halloumi, cut into 6 slices
  • 2 plum tomatoes, diced
  • 1/2 cucumber, seeds scraped out and diced
  • 1/2 a small bunch mint, chopped
  • 1/2 a small bunch flat-leaf parsley, chopped
  • lemon wedges, to serve

Method

  • STEP 1

    Heat the lentils following pack instructions then tip into a bowl and mix in the lemon juice, spring onions and some seasoning.

  • STEP 2

    Fry the halloumi in a dry non-stick frying pan until golden on both sides.

  • STEP 3

    Stir the rest of the ingredients into the lentils and divide between 2 plates. Top with the halloumi and lemon wedges, for squeezing.

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