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Halloumi, Puy Lentil and Beet Salad

I never intended for this salad to make it into a blog post. I made it for our dinner last night, inspired by this wonderful Puy Lentil, Beet and Mozzarella Salad made by Jac at Tinned Tomatoes and posted quick snaps of it online. As is often the way, the people of Twitter have demanded the recipe so here it is! Apologies the pics aren’t up to the usual standard, but this was never supposed to be here.


Like the rest of the country, I have been watching what I eat this month so far. Since I started blogging, I’ve gained almost a stone and a half in weight so I’m making a big effort to get that back down again. With the help of the My Fitness Pal app, plus my new Jawbone UP24 and Fitbit Aria scales, I am pleased to report I am well on the way!


So, here’s the recipe for this super-filling salad. The best bit is that it comes in at under 600 calories per serving too.

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Halloumi, Puy Lentil and Beet Salad
A protein-packed and delicious healthy salad at under 600 calories per portion.
Ingredients
  • 225g pack of halloumi cheese with chilli
  • 100g ready to eat puy lentils
  • 350g pickled baby beetroot, drained weight
  • 150g baby new potatoes
  • 1/4 small white onion
  • 1/2 cucumber
  • 80g mixed baby salad leaves
  • 4 tbsp balsamic salad dressing
  • Instructions
    1. Slice the potatoes and put into a pan of boiling water. These will need around 10 mins to boil until tender.2. Whilst the potatoes are boiling, prepare the rest of the salad by chopping the beetroot and cucumber into chunks and slicing the onion very finely.3. When only a couple of minutes remain until the potatoes are ready, slice the halloumi and put into a pan on med-high heat until nicely fried on both sides. Don’t worry, it won’t melt!4. At the last minute, heat the lentils according to the pack instructions then assemble the salad and top with 2tbsp dressing per plate. Dig in!
    Details
    Prep time: Cook time: Total time: Yield: Serves 2 as a main meal.




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