Colourful lentil punch with baked halloumi

Name: Colourful lentil punch with baked halloumi
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g green lentils; 2 Shallots; 1 Garlic clove; 500 g Brussels sprouts; 4 Carrots; 250 g cherry tomatoes; 250 g Halloumi (grilled cheese); 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, curry, nutmeg; 1 bed Cress; 250 g Greek yogurt; 2-3 TABLESPOONS Lemon juice; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

The more colours, the better! This colourful bowl puts you in a good mood and also strengthens your immune system. Healthy and tasty, that's the way we like it!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g green lentils
2 Shallots
1 Garlic clove
500 g Brussels sprouts
4 Carrots
250 g cherry tomatoes
250 g Halloumi (grilled cheese)
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper, curry, nutmeg
1 bed Cress
250 g Greek yogurt
2-3 TABLESPOONS Lemon juice
baking paper

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Wash the lentils, boil in water according to the package instructions.
2
Meanwhile peel and finely dice the shallots and garlic. Clean, wash and halve the sprouts. Peel, wash and cut carrots into pieces. Wash the tomatoes. Cut Halloumi into thin slices, dab dry and brush with 1 tablespoon of oil.
3
Place the halloumi and tomatoes on a baking tray lined with baking paper. Bake in a hot oven for 10-12 minutes. Heat 2 tablespoons of oil in a large frying pan. Brown the cabbage on all sides. Fry the shallots and garlic briefly. Deglaze with 200 ml water, season with salt, pepper, curry and nutmeg. Add carrots. Cover and cook for about 6 minutes.
4
Drain the lentils and add to the Brussels sprouts. Cut the cress from the bed and mash with yoghurt. Season to taste with salt, pepper and lemon juice. Arrange everything.