This hearty dish makes a tasty warm salad for dinner, but it's also delicious served cold as leftovers. Broiling the halloumi on the same pan used to roast the sweet potatoes helps keep pots and pans to a minimum, but, if you prefer, you can sear the cheese (without any added fat) in a nonstick skillet.
- Prep time 10 minutes
- Total time 50 minutes
- Portion size 4 servings
Ingredients
Shallot Vinaigrette:
Salad:
Method
Shallot vinaigrette: In small bowl, whisk together olive oil, lemon juice, mustard, shallot, salt and pepper. Set aside.
Salad: In saucepan, bring lentils and 3 cups water to boil. Reduce heat, cover and simmer until lentils are tender, 15 to 20 minutes; drain. Let cool slightly.
While lentils are cooking, in large bowl, toss together sweet potato, olive oil, garlic powder, paprika, pepper and salt. Arrange in single layer on greased rimmed baking sheet. Roast in 425°F oven, turning once, until tender, 15 to 18 minutes. Scrape onto plate; wipe pan clean.
Arrange halloumi in single layer on pan; broil until golden, about 3 minutes. Remove to cutting board; chop.
In separate large bowl, combine lentils, sweet potato, halloumi and cilantro. Drizzle with Shallot Vinaigrette; toss to coat.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 357 mg
- Sugars 10 g
- Protein 16 g
- Calories 382
- Total fat 16 g
- Potassium 701 mg
- Cholesterol 25 mg
- Saturated fat 6 g
- Total carbohydrate 45 g
%RDI
- Iron 31
- Folate 81
- Calcium 18
- Vitamin A 222
- Vitamin C 35
