This morning I got more likes and comments on an Insta pic than I have had in ages…what was it of I hear you ask?
It’s a pretty simple dish but hugely tasty and ideal for our meat free meal (I aim to have one veggie dinner a week).
The recipe is pretty relaxed and changes every time I make it, that’s just what kind of cook I am. Swapping things around as store cupboard availability requires and rarely measuring! This is roughly what I did for the pictured dish and it was enough for myself, Colin and Ruairidh too.
- 1 1/2 blocks of Halloumi cheese (cut into decent slices 3-4 pp)
- 1 shallot or 1/2 white onion if easier/cheaper (finely chop)
- 1 tin green lentils (drain and rinse)
- 1 small punnet of cherry tomatoes (halved)
- 1 bag spinach
- 1 red onion
- 1 1/2 tbsp red wine vinegar
- Smallish bunch mint leaves (finely chop)
- Handful Pumpkin seeds (can use any seeds you like)
- Garlic (I used 1 clove since R was eating too but 2-3 are usually spot on – finely chop or use a press)
Halve and then thinly slice red onion into half moons. Fry on medium heat with a tiny splash of oil til soft (5mins roughly) and then add red wine vinegar and cook for a further 5-10mins til sticky and caramelised. Take off the heat and put a lid on the pot to keep warm.
Heat oil in a largish pan on medium heat and fry shallot til soft, chuck in the tomatoes and garlic and cook for another few minutes. Add in lentils, cook for 5 mins. Mix in the spinach and take off the heat to wilt.
Fry off the Halloumi in a hot pan with a splash of oil, a few minutes each side til nicely browned.
Add half of the mint to the lentil mixture and stir thoroughly. Dish up this into each bowl, top with slices of Halloumi and a dollop of the caramelised onions before sprinkling over the rest of the mint and your chosen seeds.
Take pics for Insta and feel smug before presenting to your partner and offspring who will likely ask where the real dinner is but demolish it anyway.