For the dressing

  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 tsp Dijon mustard
  • 14g fresh mint, leaves picked and roughly chopped

For the salad

  • 500g cooked puy lentils
  • 1 small red onion, halved and very finely sliced
  • 100g pomegranate seeds
  • 80g watercress
  • 225g light halloumi, cut into ½cm slices


  1. 1

    Combine the olive oil, lemon juice, mustard and mint and season. Place the puy lentils, onion, half the pomegranate seeds and the watercress in a large bowl and toss with the dressing. 

  2. 2

    Heat a griddle pan over a high heat and add the halloumi, cooking for 1-2 minutes on each side so that it has deep golden griddle marks all over. 

  3. 3

    Lay the lentil mixture out over a large platter, then top with the halloumi pieces and remaining pomegranate seeds to serve. 

Nutritional Details

Each serving provides
  • Energy 1754kj 419kcal 21%
  • Fat 18.2g 26%
  • Saturates 8.5g 43%
  • Sugars 6.2g 7%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 695kj/166kcal

Each serving provides

30.2g carbohydrate 10.2g fibre 28.7g protein

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