Halloumi & Roasted Kumara Salad with Beluga Lentils and Aioli

Halloumi & Roasted Kumara Salad with Beluga Lentils and Aioli

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 28, 2018.
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Ingredients

SALAD

  • 600g kumara
  • 1 pack kumara spices
  • 1 pack halloumi cheese
  • 1 can lentils
  • ½ bag baby spinach *
  • 1 capsicum
  • 1 carrot

To Serve

  • 1 pack aioli

Steps

  1. Prep kumara Preheat oven to 220°C. Dice kumara 2cm, toss with kumara spices and a drizzle of oil on a lined oven tray. Season and roast for 15 minutes, until beginning to soften.
  2. Prep halloumi and lentils Pat halloumi dry and dice 2cm. Drain and rinse lentils.
  3. Cook halloumi and lentils After kumara has cooked for 15 minutes, add lentils and halloumi to oven tray and cook another 10-12 minutes, until halloumi is golden and crispy
  4. Prep veggies Roughly chop spinach; roughly dice capsicum; peel carrot into ribbons.
  5. Finish salad Remove tray from oven, toss through salad veggies and a drizzle of oil and vinegar. Season to taste.
  6. Serve salad on a platter and drizzle with aioli

Nutritional Information

Energy 2427 kj
580 kcal
Protein 18.1g
Carbohydrate 39.3g
Fat 38.2g