Haloumi & red pepper parcels with Puy lentil salad
200 g, cut into 4 slices
Calorie controlled cooking spray
Herbes de Provence
½ teaspoons, level
Lemon Juice, Fresh
1 teaspoons, level
Puy Lentils Ready to Eat
1 pouch(es), We used Merchant Gourmet
10 g, chopped in half
- Mist the halloumi with cooking spray and sprinkle over the dried herbs. Put a halloumi slice in the centre of each pepper and fold to make a parcel, securing with kitchen string and pressing with your hand to flatten slightly.
- Preheat a barbecue or griddle pan and cook the parcels for 10 minutes, turning once, until the peppers are charred and the cheese softened.
- In a bowl, whisk together the lemon juice, vinegar and mustard. Stir in the lentils, tomatoes and parsley, then season to taste. Serve with the red pepper parcels.
- Preheat the grill to high and line a grill pan with kitchen foil. Grill the peppers for 1012 minutes, turning often, until just beginning to soften and colour. Transfer to a heatproof bowl and cover with clingfilm. Let stand for 5 minutes then carefully peel and discard the skins. To open each pepper, make a cut down one side, trim the top and bottom and discard the stalk and core.