Griddled harissa halloumi with lentil, pomegranate, courgette & mint

Instructions

1. 1

   Cut the halloumi into 1cm slices. Cut the courgettes lengthways into thin strips. Mix the harissa with the ZOE Daily30+ and 1 tsp of the oil and use this mixture to coat the halloumi. Set aside.

2. 2

   Brush the courgettes with another 1 tsp oil. Heat a nonstick griddle or frying pan and cook the courgettes on a high heat for 3-4 minutes, turning halfway through until lightly charred but still with a bite to them. Cut into thin strips. Don’t wash the pan.

3. 3

   Place the lentils and bay leaves in a medium saucepan of water and bring to the boil. Simmer for 20 minutes, then add the broad beans, return to the boil and continue cooking for a further 2-3 minutes until just tender (or 3-4 minutes if using defrosted, frozen beans). Drain in a sieve, run under cold water to stop the cooking, and leave to drain. Discard the bay leaves.

4. 4

   Whisk the remaining oil with the vinegar and seasoning. Tip the lentils and beans into a bowl and add the pomegranate seeds, onion, mint and courgettes with the dressing. Stir to combine.

5. 5

   Return the griddle or frying pan to a medium heat. Cook the halloumi for 1-2 minutes on each side or until lightly browned, reducing the heat slightly if needed so the seeds don’t burn. Arrange the lentil salad on serving plates and top with the griddled cheese.