Marinated Pepper, Halloumi and Lentil Salad

Ingredients

• 6 Bell peppers (Thinly sliced; a mixture of red and yellow peppers was used.)
• 2 Red onions (Sliced.)
• 225 g Halloumi (Cut into 2.5-cm cubes.)
• 3 tbsp Balsamic vinegar
• 1 tbsp Dried oregano
• 3 tbsp Olive oil
• 1 tsp Garlic purée
• 0.5 tsp Salt
• Black pepper (To taste.)
• 2 x 250-g-Beutel Cooked Puy lentils (Heat in the microwave according to the package instructions.)
• 30 g Basil (Torn.)

Steps

1. 1

   Place the thinly sliced peppers in a large bowl.

2. 2

   Add the sliced red onions to the peppers.

3. 3

   Add the Halloumi cubes, balsamic vinegar, dried oregano, olive oil, garlic purée, ½ tsp salt and some black pepper. Mix thoroughly until the vegetables and Halloumi are evenly marinated.

4. 4

   If the mixture is to be refrigerated or frozen for later, transfer it to a freezer-safe bag or container and seal well. It will keep in the refrigerator for up to three days or frozen for up to three months. Thaw overnight in the refrigerator before continuing with the preparation.

5. 5

   Preheat the oven to 220 °C (200 °C fan, gas mark 7).

6. 6

   Divide the marinated vegetable and Halloumi mixture between two baking trays.

7. 7

   Roast for 25–30 minutes, until the vegetables and Halloumi are golden brown.

8. 8

   Meanwhile, heat the Puy lentils in the microwave according to the package instructions.

9. 9

   Place the warm lentils in a bowl.

10. 10

    Add the roasted vegetables, Halloumi and torn basil to the lentils.

11. 11

    Mix thoroughly and serve.

Notes

The lentils can be used directly from microwaveable bags. The stated refrigeration and freezing option comes from the source; specific thawing or reheating times, apart from thawing overnight in the refrigerator and heating according to the package instructions, were not provided.

Nutrition per serving

• Main course
• Salad
• vegetarian
• gluten-free
• egg-free
• nut-free
• high-fibre
• high-protein