Chilli mint halloumi

1 medium fennel, very thinly sliced
Finely grated zest and juice 1 lime
2 tsp extra virgin olive oil
80g light halloumi cheese, sliced
½ x 25g pack mint, most leaves chopped, a few left whole
1 tbsp Tracklements Fresh Chilli Jam
250g pack Waitrose Love Life Puy Lentils & Quinoa

Chilli mint halloumi with lentils fennel & lime

1. Preheat the grill to high. Toss the fennel add with the lime zest and juice, oil and some seasoning, then set aside.
2. Spread the halloumi over a non-stick baking tray and grill until golden for about  3 minutes. Turn carefully and cook for 1 more minute.
3. Stir together the chopped mint and chilli jam then spoon this over the cheese. Return to the grill for a few moments until bubbling and golden at the edges. Toss the lentils into the fennel, then top with the cheese and scatter over the reserved mint leaves.

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