Marinating salty and savoury halloumi elevates it to another level of flavour. Teamed with delicate courgette and earthy lentils, this summery, comforting dish shows that meat-free cooking need not mean compromising on flavour…
Vegetarian, Gluten-Free. Serves 4
- 400g courgettes, cut into 1cm-thick slices
- 1 pack of halloumi (250g), cut into 1cm-thick slices
- Zest and juice of 1 lemon
- 50ml good-quality olive oil
- 2–3cm piece of turmeric, peeled and finely grated
- 2 garlic cloves, crushed
- A handful of chives, chopped
- A handful of mint, finely chopped
- Pinch of chilli flakes
- Freshly ground black pepper
- 1 good-quality vegetable stock cube
- 200g uncooked Puy lentils
- 120ml natural yogurt (low-fat or fat-free, if liked)
- A small handful each of chopped chives and mint leaves, to serve
- Tip the courgettes and halloumi into a bowl and add the lemon zest and juice, olive oil, turmeric, garlic, half of the herbs, and the chilli flakes. Season with a good grind of black pepper. Stir gently so as not to break up the halloumi and set aside to marinate for 20 minutes.
- Meanwhile, pour 1.5 litres of boiling water into a pan, stir in the stock cube and tip in the lentils. Simmer for 20–25 minutes, until just tender. Drain, set aside and keep warm.
- Heat a non-stick frying pan until smoking hot. Lift the halloumi and courgettes out of the marinade with a slotted spoon and blot on kitchen paper to remove most of the moisture. Add the halloumi and courgettes in a single layer and fry for 2 minutes on each side, until golden. You will probably need to do this in two batches.
- Pour the yogurt into the remaining marinade and mix to combine. Stir through the lentils and serve, topped with the courgettes, halloumi and remaining herbs.