Griddled harissa halloumi with lentil, pomegranate, courgette & mint

Name: Griddled harissa halloumi with lentil, pomegranate, courgette & mint
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 200 g halloumi; 300 g courgettes, trimmed; 1 tbsp Ottolenghi Pomegranate, Rose & Lemon Harissa; 15 ml tbsp ZOE Daily30+; 3 tbsp olive oil; 100 g lentils (dried green or Puy); 2 bay leaves; 100 g podded broad beans (you can use frozen baby broad beans, defrosted, or substitute with peas); 1 tbsp red wine vinegar; 100 g pomegranate seeds; ½ red onion, thinly sliced; 3 sprig/s mint, leaves only, chopped

Mary Gwynn uses ZOE Daily30+ with harissa and pat onto slices of halloumi to create a flavoursome crust. Use the same method with chicken or fish, but cook over a medium heat to make sure the seeds don’t catch and burn.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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200g halloumi
300g courgettes, trimmed
1 tbsp Ottolenghi Pomegranate, Rose & Lemon Harissa
2 x 15ml tbsp ZOE Daily30+
3 tbsp olive oil
100g lentils (dried green or Puy)
2 bay leaves
100g podded broad beans (you can use frozen baby broad beans, defrosted, or substitute with peas)
1 tbsp red wine vinegar
100g pomegranate seeds
½ red onion, thinly sliced
3 sprig/s mint, leaves only, chopped

Cut the halloumi into 1cm slices. Cut the courgettes lengthways into thin strips. Mix the harissa with the ZOE Daily30+ and 1 tsp of the oil and use this mixture to coat the halloumi. Set aside.
Brush the courgettes with another 1 tsp oil. Heat a nonstick griddle or frying pan and cook the courgettes on a high heat for 3-4 minutes, turning halfway through until lightly charred but still with a bite to them. Cut into thin strips. Don’t wash the pan.
Place the lentils and bay leaves in a medium saucepan of water and bring to the boil. Simmer for 20 minutes, then add the broad beans, return to the boil and continue cooking for a further 2-3 minutes until just tender (or 3-4 minutes if using defrosted, frozen beans). Drain in a sieve, run under cold water to stop the cooking, and leave to drain. Discard the bay leaves.
Whisk the remaining oil with the vinegar and seasoning. Tip the lentils and beans into a bowl and add the pomegranate seeds, onion, mint and courgettes with the dressing. Stir to combine.
Return the griddle or frying pan to a medium heat. Cook the halloumi for 1-2 minutes on each side or until lightly browned, reducing the heat slightly if needed so the seeds don’t burn. Arrange the lentil salad on serving plates and top with the griddled cheese.

Cook’s tip

Double up on this salad and keep leftovers in the fridge overnight for a perfect packed lunch. Cube or rip the halloumi and stir in to make it easier to eat on the go. You can use precooked lentils in a pack if you are short of time.

Typical values per serving when made using specific products in recipe