Warm lentils with fried haloumi & zucchini

by Ray McVinnie | Cuisine issue #151
Serves: 4-6A recipe idea from Ray McVinnie's Quick Smart - haloumi, chillies, fennel & asian greens

300g green or brown lentils
extra virgin olive oil for frying and drizzling
6 zucchini, thinly sliced
zest of 1 lemon
3 cloves garlic, finely chopped
400g haloumi, sliced 1cm thick
1⁄2 cup chopped roasted almonds
2 red capsicums, roasted, deseeded and thinly sliced
2 spring onions, thinly sliced
4 tablespoons balsamic vinegar
small handful flat-leafed parsley sprigs

Bring a large saucepan of unsalted water to the boil. Add the lentils and boil gently until tender. Drain well and spread over a warmed serving platter.

Heat a little oil in a frying pan and add the zucchini, zest and garlic. Fry gently for about 10 minutes until the zucchini is soft and browned. Taste and season with salt and freshly ground black pepper then sprinkle the zucchini mixture over the lentils.

Heat more oil in a clean frying pan then fry the haloumi slices over high heat until browned on each side. Place the haloumi on the zucchini.

Sprinkle the almonds, capsicums and spring onions over the haloumi. Season then drizzle with the vinegar and a little oil. Scatter a few parsley sprigs on top then serve.

More Quick Smart recipe ideas from issue 151 by Ray McVinnie featuring haloumi, chillies, fennel & asian greens


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