Home
Premium
Marinated pepper & halloumi lentil salad

A serving of marinated pepper & halloumi lentil salad

Marinated pepper & halloumi lentil salad

Name: Marinated pepper & halloumi lentil salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 6 peppers thinly sliced (we used a mix of red and yellow); 2 red onions sliced; 225g block halloumi cut into 2.5cm cubes; 3 tbsp balsamic vinegar; 1 tbsp dried oregano; 3 tbsp olive oil; 1 tsp garlic purée; 2 x 250g pouches cooked puy lentils; 30g basil torn

Suzanne Mulholland

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 25 mins - 30 mins

A star rating of 4.9 out of 5.8 ratingsRate

loading...

For a filling salad that you can serve warm, use microwave lentils. As well as being a speedy dinner, this recipe delivers four of your five-a-day

Freezable

Egg-free

Gluten-free

High-fibre

High-protein

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy soft flatbreads

A star rating of 4.5 out of 5.83 ratings

Charred spring onion, chilli & feta flatbreads

A star rating of 4 out of 5.2 ratings

Baked cheese bread flower

A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

6 peppers

thinly sliced (we used a mix of red and yellow)
2 red onions

sliced
225g block halloumi

cut into 2.5cm cubes
3 tbsp balsamic vinegar
1 tbsp dried oregano
3 tbsp olive oil
1 tsp garlic purée
2 x 250g pouches cooked puy lentils
30g basil

torn

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal531
fat24g
saturates11g
carbs41g
sugars17g
fibre15g
protein29g
salt2.39g

Method

step 1

Combine the peppers, onions, halloumi, balsamic vinegar, oregano, olive oil, garlic purée, ½ tsp salt and some black pepper. If chilling or freezing for later, tip into a freezerproof bag or container and seal. Will keep chilled for up to three days, or frozen for up to three months. Defrost in the fridge overnight before continuing.
step 2

Heat the oven to 220C/200C/gas 7. Divide the veg and halloumi mixture between two baking trays, then roast for 25-30 mins until golden. Warm the lentils in the microwave following pack instructions, then tip into a bowl along with the roast veg, halloumi and basil. Toss well and serve.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now