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Roasted brassicas with puy lentils & halloumi
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Total Time:
50 minutes
Ingredients:
  • 800 g broccoli and cauliflower
  • olive oil
  • 1 heaped teaspoon baharat (see tip)
  • 4 cloves of garlic
  • 250 g puy lentils
  • 1 litre organic vegetable stock
  • 1 fresh bay leaf
  • 2 lemons
  • extra virgin olive oil
  • 100 g walnuts
  • 1 large bunch of mixed soft herbs (parsley, mint, chervil)
  • 250 g halloumi cheese
  • 2 tablespoons runny honey
Instructions:
  • Preheat the oven to 220ºC/425ºF/gas 7. Cut the broccoli and cauliflower into even-sized florets and place in a roasting tray. Drizzle with olive oil, sprinkle with baharat, salt, and pepper. Add garlic cloves, then roast for 20-25 minutes until charred. Meanwhile, cook lentils in stock with bay leaf for 25-30 minutes until tender. Make dressing with roasted garlic, lemon juice, and olive oil. Toast walnuts and mix with herbs. Combine lentils, veggies, nuts, and herbs. Fry halloumi until golden, drizzle with honey, and caramelize. Top salad with halloumi and serve hot.

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