- 3 red peppers
- 1 red onion
- 100g tin of green lentils
- 250g mixed baby plum tomatoes
- A handful of oregano
- 1 tbsp balsamic vinegar
- 200g halloumi
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Preheat your grill to high. Line a baking tray with foil. Halve the peppers and scoop out the seeds. Place them on a baking tray, cut side down. Trim and peel the onion, the slice it into thick wedges. Pop on the tray.
- 2.
Slide under the grill and cook for 15-20 mins, turning the onion halfway, till the peppers are charred and the onion wedges are tender and browned. The onion wedges may cook quicker, so keep your eye on them and transfer to a plate when they’re cooked.
- 3.
Pop the grilled peppers into a bowl and cover with a plate. Set aside to cool (the plate will trap steam and help loosen the skin).
- 4.
Meanwhile, drain and rinse the lentils. Tip them into a mixing bowl. Halve the tomatoes and scoop them into the bowl. Pick the oregano leaves off their stalks and roughly chop them. Add to the bowl. Add the grilled onion wedges.
- 5.
Peel the charred skin off the peppers and discard it. Finely slice the peppers and add to the bowl.
- 6.
In a separate bowl, whisk 2 tbsp olive oil with the balsamic vinegar and a pinch of salt and pepper to make a dressing. Add to the bowl and gently toss to coat the salad. Divide between 2 serving plates or a platter.
- 7.
Drain the halloumi and slice it into 1cm-thick cubes. Set a dry frying pan on a medium-high heat. Add the halloumi to the hot pan and fry for 2-3 mins, turning often, till golden all over.
- 8.
Pop the halloumi on top of the lentil and pepepr salad. Serve straight away.
