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Halloumi and lentils with lemony soy dressing

Ingredients for 4 portions

Per portion: 1352 kJ / 323 kcal

  • 3 small beetroot, peeled and quartered
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Kikkoman naturally brewed soy sauce
  • 2 sprigs fresh thyme
  • 200 g puy lentils
  • 250 g halloumi cheese, sliced
  • mixed salad leaves



Preparation time: 1h 10 mins

Drizzle the beetroot with the balsamic and Kikkoman Soy Sauce, sprinkle with thyme then roast in an oven preheated to 200c / 180c fan for around 1 hour.

Meanwhile cook the lentils over a medium heat for 15-20 mins until cooked through but still retain a bite, drain and set aside to cool.

On a pre heated griddle pan cook the sliced halloumi for 1-2 mins per side. Meanwhile whisk the dressing ingredients together. Dress the lentils with half of the dressing reserving the rest for the salad leaves. Serve with the lentils and salad leaves.