Warm Lentil And Beetroot Salad With Sumac And Halloumi
Tuesday, 05 March, 2019

Warm Lentil And Beetroot Salad With Sumac And Halloumi

Ingredients

2 large beetroots, skin on 
200g puy lentils
1 red onion, sliced into segments 
200g halloumi, cut into slices
A handful of fresh mint, roughly chopped 
2tbsp olive oil 
Sea salt 

 


FOR THE DRESSING

2tbsp Udo’s Choice Ultimate Oil Blend
100ml Olive Oil
1 capsule Udo’s Choice Super 8’s Microbiotics
1tsp sumac
2tbsp cider vinegar
1tsp sea salt 
1 lemon, juiced 

 

SERVES

4-6 People

Check out this superfood salad by Alice Liveing, perfect for a tasty, lighter lunch

 

 

METHOD

Preheat your oven to 220 degrees. 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 a frying pan till very 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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