Halloumi and lentils with lemony soy dressing

Nectarine and Mango Salad 297 of 520 Asian salad with mango, coconut and soy scampi

Kikkoman Sauces 383

Category 379

Ingredient 281

Videos 59

World Cuisines 125

Specials 385

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.