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Photo of Haloumi & red pepper parcels with Puy lentil salad by WW

Haloumi & red pepper parcels with Puy lentil salad

7
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
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 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.

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