Halloumi and lentils with lemony soy dressing

Nectarine and Mango Salad 311 of 534 Asian salad with mango, coconut and soy scampi

Kikkoman Sauces 397

Category 390

Ingredient 291

Videos 67

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Spring Salads Naturally Brewed Soy Sauce Vegetarian kitchen

Preparation time: 1h 10 mins

Calorific value (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

Dressing:

4 tbsp. extra virgin olive oil
juice 1 lemon
2 tbsp. Kikkoman naturally brewed soy sauce

Preparation

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.