- 1 courgette
- 100g cavolo nero
- 400g tin of green lentils
- 1 blood orange
- 1 shallot
- 1 garlic clove
- 1 tbsp Dijon mustard
- 1 tbsp capers
- 200g halloumi
- A handful of mint, leaves only
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Frying pan
- 1.
Trim the courgette and chop it into small cubes. Finely shred the cavolo nero, removing any thick or dry stems. Drain and rinse the lentils.
- 2.
Place a frying pan on the heat for a few mins, then drizzle in 1 tbsp oil. Add the courgette with a pinch of salt and fry for 5-8 mins till softened and beginning to colour, stirring often.
- 3.
While the courgette fries, make the dressing. Zest and juice the blood orange in to a jug or bowl. Peel and finely chop the shallot. Peel and finely grate the garlic. Add to the orange and whisk in 1 tbsp each olive oil and mustard with some salt and pepper. Rinse the capers under cold water (they can be salty) and add to the dressing. Set aside.
- 4.
When the courgette chunks have cooked for 5 mins, add the cavolo nero and cook together for 5 mins, stirring often, till the veg are soft. Add the lentils and half of the dressing and toss together. Tip into a bowl. Taste and add some salt or pepper if you think it needs it.
- 5.
Meanwhile, chop the halloumi into 6 slices. Finely chop the mint leaves.
- 6.
Wipe the pan clean and place it back on the heat for a couple of mins. Lay the halloumi slices in the pan and fry for 2 mins on each side till golden. Serve courgette and lentil salad topped with the halloumi, drizzled in the remaining orange and caper dressing and finished with the mint leaves.
