Haloumi & red pepper parcels with Puy lentil salad
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A taste of the Med, all wrapped up in a neat parcel
Ingredients
Red pepper
4 medium
Light Halloumi
200 g, cut into 4 slices
Calorie controlled cooking spray
4 spray(s)
Herbes de Provence
½ teaspoon(s), level
Lemon Juice, Fresh
10 ml
Balsamic vinegar
1 tablespoon(s)
Wholegrain Mustard
1 teaspoon(s), level
Puy lentils, ready to eat
1 pouch(es), We used Merchant Gourmet
Cherry Tomatoes
10 g, chopped in half
Parsley, fresh
1 tablespoon(s)
Instructions
1
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.
2
Preheat a barbecue or griddle pan and cook the parcels for 10 minutes, turning once, until the peppers are charred and the cheese softened.
3
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.
4
Preheat the grill to high and line a grill pan with kitchen foil. Grill the peppers for 10 12 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.
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