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WARM LENTILS WITH FENNEL & HALLOUMI

 

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Author: Allison

Category: Main Course, Salad, Side Dish

Serves: 5-6

INGREDIENTS

1 cup green or Du Puy lentils1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside1 onion, thinly sliced2 small sweet potatoes, cut into cubes (peel intact or peel them if you like)2 tbsp extra-virgin olive oil, divided1.5 tsp sea saltGround pepper, to taste1 tsp dried thyme2 tbsp balsamic vinegar1 clove garlic, minced1 package halloumi, cut into 1-inch pieces

DIRECTIONS

Roast the vegetables: Preheat oven to 400ºF. To a large rimmed baking sheet, add fennel (not fronds), onion, sweet potato, 1 tbsp olive oil, salt, and pepper; toss to combine. Roast for 45 to 55 minutes, until vegetables are softened and beginning to brown. Meanwhile, prepare the lentils.Cook the lentils: Place lentils in a large pot; cover with 2 inches of water. Bring to a boil, reduce to a simmer, cooking for 25 to 30 minutes until tender. Drain and rinse. Add to a large bowl along with chopped fennel fronds, balsamic vinegar, garlic, and remaining 1 tbsp olive oil. Follow with the roasted vegetables; toss to combine all ingredients.Pan-fry the halloumi: Heat a large non-stick skillet, over medium-high. Add halloumi, cooking for 2 minutes per side (it may take less time, keep an eye on it until it's the colour you want).To serve: To a large platter or individual shallow bowls, add lentils and vegetables; top with pan-fried halloumi and serve. Can be eaten warm, room temperature, or chilled.