A hearty and nutritious flexitarian salad featuring earthy Puy lentils, sweet roasted carrots and parsnips, and savory seared halloumi cheese, all tossed in a fresh lemon-dill vinaigrette. A perfect balanced meal for any day of the week.
Ingredientes
- 120g Puy lentils, dry
- 120g halloumi cheese
- 200g carrots
- 150g parsnips
- 1 small red onion
- 2 cloves garlic
- 30ml extra virgin olive oil
- 1 lemon, for juice
- 10g fresh dill
- 400ml low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
Disponible para miembros NutriPro.
Instrucciones
- 1.Preheat your oven to 200°C. Chop the carrots and parsnips into bite-sized chunks, toss with 15ml of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and caramelized.
- 2.While the vegetables roast, rinse the lentils. In a saucepan, combine the lentils and vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes until tender but still holding their shape. Drain any excess liquid.
- 3.Prepare the dressing. Finely chop the red onion and dill, and mince the garlic. In a large serving bowl, whisk together the remaining 15ml of olive oil, the juice of one lemon, chopped dill, minced garlic, and half of the chopped red onion. Season with salt and pepper.
- 4.Slice the halloumi into 1cm thick slices and pat them dry with a paper towel. Heat a non-stick frying pan over medium-high heat and sear the halloumi for 1-2 minutes per side until golden brown and crisp.
- 5.Add the warm cooked lentils, roasted vegetables, and the remaining red onion to the large bowl containing the dressing. Toss gently to combine everything thoroughly.
- 6.Divide the warm lentil salad between two plates and top with the freshly seared halloumi slices. Serve immediately for the best texture and flavor.
Información nutricional
Por qué esta receta
This recipe is packed with plant-based protein and fiber from lentils, promoting digestive health and sustained energy. Roasted root vegetables provide essential vitamins and antioxidants, while halloumi adds satisfying protein in a balanced, flexitarian dish.
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