2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp wholegrain mustard
250g Puy lentils
1 tbsp chopped dill
1 tbsp chopped parsley
100g pomegranate seeds
Roughly chop the halloumi.
Grate the zest of 1 clementine into a bowl, and squeeze in the juice.
Whisk with the red wine vinegar, olive oil, mustard and seasoning.
Peel and segment the remaining clementines
Dry-fry the halloumi chunks in a frying pan, turning often until golden on all sides.
Add the clementine segments, and fry for 1-2 mins.
Remove the halloumi and clementines from the pan, then tip in the Puy lentils and the dressing.
Warm through for a few minutes, then toss in the fresh herbs and the pomegranate seeds.
Transfer to a serving platter, and top with the halloumi and clementines.
With thanks to Marks & Spencer – all ingredients available to buy in M&S foodhalls nationwide.
maternity & infant
Originally posted 2016-11-30 10:25:16.