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Warm Broccoli, Halloumi & Lentil Salad

Wow your family and friends with this showstopping vegetarian salad
Difficulty Level: Easy
Serves: 4

Ingredients

2 medium broccoli heads, cut into small florets
400g can of lentils
2 cups of vegetable stock
200g halloumi, sliced
1 cup of walnuts, toasted
½ bunch of parsley, chopped finely
½ bunch of mint, chopped finely
1 teaspoon sumac
1 teaspoon paprika
1 teaspoon cumin
Canola oil, for baking and frying
½ cup of olive oil
1 lemon, juiced
6 garlic cloves, skin on

Method

  1. Preheat oven to 220 C
  2. Mix together broccoli, garlic cloves, sumac, paprika, cumin and canola oil in a shallow baking tray and place in oven. Roast until tender and slightly charred
  3. Meanwhile, cook lentils in vegetable stock in a saucepan on low heat for 15-20mins. Drain and cool
  4. For dressing, remove garlic cloves from skins and mash thoroughly. Then, mix together garlic, olive oil and lemon
  5. Heat canola oil in a frypan on medium to high heat. Fry halloumi sticks, 30secs on each side, or until browned
  6. To serve, layer lentils, followed by broccoli and sprinkled herbs, halloumi, walnuts and dressing