Ingredients
Method
1. Drain the halloumi, pat dry on kitchen paper and cut into 5mm thick slices. Heat the oil in a frying pan and fry the halloumi for 3-4 minutes on each side until golden. Transfer to a plate and keep warm.
2. Add the courgettes to the pan and fry for 2-3 minutes to lightly colour. Stir in the pack of lentils and the stock. Heat through for 2-3 minutes.
3. Stir in the tomatoes and cook for a further 1 minute. Transfer to serving plates and top with the halloumi.
- 250g pack essential Waitrose Cypriot Halloumi
- 1 tbsp olive oil
- 2 courgettes, sliced
- 250g pack Merchant Gourmet Tomatoey French Puy & Green Lentils
- 150ml vegetable stock
- 150g cherry tomatoes, halved
Method
1. Drain the halloumi, pat dry on kitchen paper and cut into 5mm thick slices. Heat the oil in a frying pan and fry the halloumi for 3-4 minutes on each side until golden. Transfer to a plate and keep warm.
2. Add the courgettes to the pan and fry for 2-3 minutes to lightly colour. Stir in the pack of lentils and the stock. Heat through for 2-3 minutes.
3. Stir in the tomatoes and cook for a further 1 minute. Transfer to serving plates and top with the halloumi.