Baked harissa halloumi with lentil & cauliflower salad
Calorie controlled cooking spray
225 g, cut into 12 slices
500 g, cut into florets
1 medium, cut into thin wedges
Mixed grains with red rice & quinoa, microwaveable
Lemon Juice, Fresh
Green or Brown Lentils, cooked
1 can(s), large, drained, drained and rinsed
1 tablespoon(s), leaves, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a baking tray with cooking spray. Arrange the halloumi on the tray and brush over the harissa paste. Place the cauliflower and onion between the halloumi slices, mist with cooking spray and season well. Bake for 20 minutes, until the veg is tender and the halloumi golden.
- Meanwhile, microwave the grains to pack instructions then add the oil and lemon juice and stir to combine.
- Divide the grain mixture between four bowls, top with the halloumi and roasted veg and serve garnished with the parsley.