Ingredients
Scale
- 1 cup puy lentils
- 1 teaspoon vegetable bouillon powder
- ½ red onion (finely sliced)
- 1 green chile (deseeded and finely sliced)
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 tablespoon olive oil
- ½ pound halloumi (sliced)
- 2 small zucchini (cut into ribbons with a peeler)
- 1/4 cup pomegranate seeds
- A handful of chopped fresh cilantro (including stalks)
- Sea salt and freshly ground black pepper
Instructions
- Cover the lentils with cold water and bring to a boil. Add the vegetable bouillon and cook for 15 to 20 minutes, or until the lentils are tender. Drain well.
- While the lentils are still warm, place them in a large bowl. Add the onion, chile, and olive oil then crush in the garlic cloves and stir well.
- For the halloumi, heat the oil in a frying pan on medium heat. Add the halloumi and fry on each side until golden. Stir the zucchini, pomegranate seeds, and cilantro into the bowl with the lentils. Season to taste.
- Top the lentil mixture with the halloumi slices and serve.
- Category: Main