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Clean Eating Alice’s Warm Lentil and Beetroot Salad with Sumac and Halloumi

Serves: 2

Cost CuttingGluten Free‏

Clean Eating Alice’s Warm Lentil and Beetroot Salad with Sumac and Halloumi Recipe: Veggie Magazine

Ingredients:

2 large beetroots, skin on

200g puy lentils

1 red onion, sliced into segments

200g halloumi, cut into slices

handful of fresh mint, roughly chopped

2 tbsp olive oil Sea salt

For the dressing:

150ml Udos Choice Oil blend

1 tsp sumac

2 tbsp cider vinegar

1 tsp sea salt

1 lemon, juiced

method:

  • Preheat your oven to 220C/425F/Gas 7. Drizzle your beetroot with olive oil and cover with a little sea salt, then place onto a tray and roast for 30-40 minutes.
  • Meanwhile, put the lentils and onion into a saucepan and cover with water. Bring to the boil and cook for around 25 minutes, before removing from the heat, draining and leaving to cool.
  • When your beetroot is done, remove from the oven and leave to cool whilst you mix up your dressing.
  • Lay your lentils into your dish and cover with your beetroot, add the dressing and mint, and mix well.
  • Finally, heat your frying pan until smoking hot and then add your halloumi and fry on each side for around a minute before adding to the top of your salad.
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