skish
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Halloumi, lentil, zucchini and mint salad with pita

Griddled halloumi with lentils and grilled zucchini, vegetarian and filling.

  • 25 min
  • 1 serving
  • Vegetarian
  • Middle Eastern cuisine
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Halloumi, lentil, zucchini and mint salad with pita

Per serving

Calories
596 kcal
Protein
32.4 g
Carbohydrates
71.5 g
Fat
22.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Halloumi60 g
  • Cooked lentils120 g
  • Zucchini180 g
  • Cherry tomatoes80 g
  • Mint4 g
  • Whole wheat pita1
  • Extra virgin olive oil6 g
  • Lemon juice1 tablespoon

Contains: gluten, lactose,

In season: June – September

Method

  1. Wash and trim the courgettes and slice them lengthways about half a centimetre thick; cut the halloumi into slices about 1 cm thick and pat them dry.
  2. Heat a griddle or ridged pan over medium-high heat and grill the courgettes for 2–3 minutes per side, until soft and well marked; then grill the halloumi, without fat, for 2–3 minutes per side, until golden.
  3. Cut the courgettes and halloumi into pieces. Warm the pitta on the still-hot griddle for 1 minute per side, until soft.
  4. Rinse and drain the lentils, wash and halve the cherry tomatoes; add them to the courgettes and dress with the oil, lemon juice and torn mint.
  5. Top with the halloumi and serve with the warm pitta.

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