This week UCOOK bring you the Roasted Mushroom and Lentil Salad, paired with a starting vegetarians dream, halloumi. It’s gooey and cheesy but holds together so perfectly. This salad is warming, and perfect for a weeknight meal, with the balance of fresh ingredients and cooked ones completely thought through this dish comes together wonderfully.
The first couple of months of being a vegetarian, I stocked up on all the halloumi, mainly because I wasn’t quite sure how to cook a meal without meat. Halloumi made every dish feel wholesome and hearty and it plays that role perfectly in this dish. The lentils and leaves form your base and get topped with perfectly roasted veg and oven baked tomatoes and crispy golden halloumi.
We chose to roast the lentils longer than instructed to make sure they were as crispy as possible if you choose to follow suit, remember to remove your other veggies to avoid burning. Continue to check on your lentils while you prep your other ingredients and shift them around occasionally so they crisp evenly. We’re all about texture, and the crispy lentils paired with the golden halloumi are a match made in heaven. The Pesto Princess dressing compliments the dish wonderfully and adds just that extra little bit of flavour to the salad, dressing the leaves in a wonderful basil pesto.
The menu is live until 10am Wednesday, make sure you order yours to enjoy the wonders of crispy halloumi and garlic, lemony basil pesto from Pesto Princess.
- 240g Lentils, brown and cooked
- 160g Halloumi
- 125g Large Brown Mushrooms
- 140g Green Beans
- 60g Mixed Leaves, baby spinach, and rocket
- 200g Baby Tomatoes
- 50ml Pesto Princess
- 1 Lemon
- Preheat your oven to 220 degrees Celcius and line a large baking tray with tin foil.
- Drain your lentils, trim your green beans and slice your tomatoes in half. Make a mini tray out of tin foil for your tomatoes and thickly slice your tomatoes.
- Add your lentils to one side of the tray and place your green beans in the middle of your tray. Drizzle them with olive oil and season with salt and pepper. Place the mini tray of tomatoes onto the other side, drizzle with olive oil and season with salt and pepper.
- Once your oven has reached temperature, roast your veggies and lentils for 10-15 minutes until cooked and starting to colour; give your tray a shift at the halfway mark.
- Place a nonstick pan over a medium-high heat with a drizzle of olive oil and when hot, add your mushroom slices. Pan fry for about 3-5 minutes. Remove from the pan on completion, season with salt and pepper and set aside. Keep a pan on a medium-high heat.
- In the meantime rinse and drain your mixed leaves. Slice your halloumi into 1-2cm thick slices and zest your lemons and place your pesto into a bowl and add your lemon zest, some lemon juice, 30ml olive oil and stir to combine. Taste to test and season with salt and pepper.
- Wipe down the pan if necessary and fry your halloumi slices for about 1-2 minutes per side until golden and crispy. Remove from pan on completion.
- Toss your roasted lentils, green beans, baby tomatoes and pan-fried mushrooms together. You can keep your roasted veggies and lentils separate if you’d prefer. Dress your mixed leaves with some lemon juice, salt and olive oil.
- Plate up! you can do this your way, just don’t forget your golden halloumi and Pesto Princess.