Warm Lentil, Halloumi and Clementine Festive Salad

Serves 2


3 clementines

2 tbsp red wine vinegar

1 tbsp olive oil

1 tsp wholegrain mustard

200g halloumi

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.