Roasted Vegetables, Halloumi & Green Lentils

  • 200g Great Scot Green Lentils
  • 500ml vegetable stock, hot
  • 3 mixed peppers, deseeded & quartered
  • 2 large courgettes, sliced thickly
  • 2 tbsp olive oil
  • 2 x 250g packs halloumi cheese, sliced
  • 2 tbsp balsamic vinegar

Ready… Steady… Bake…

  • Bring the lentils to the boil in a pan with the stock and boil for 10 minutes then simmer for 30 minutes until tender. Drain thoroughly.
  • Preheat the oven to 200°C (fan 180°C), Gas Mark 6.
  • Meanwhile, coat the peppers and courgettes in 1 tablespoon of the oil and cook on a baking tray in the centre of the preheated oven for 25 minutes, until lightly browned.
  • Heat the balsamic vinegar in the cleaned lentil pan, add the cooked lentils and cook for 2-3 minutes.
  • Heat the remaining olive oil in a frying pan and fry the halloumi on both sides until golden brown.
  • Serve the lentils, topped with the roasted vegetables and halloumi.
Print recipe
  • 15 mins
  • 50 mins
  • Makes 4