Halloumi, Lentil Ragu with Roasted Tomatoes and Chimichurri
A warm winter lentil ragu with rich tomato, salty halloumi and a lip smacking (extremely versatile) dressing. These pre-cooked lentils and a great way to add instant flavour into any midweek meal.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 200°C/180°C fan and line a large tray with parchment or baking paper. Cut the cherry tomatoes in half and lay onto the lined baking sheet, cut side up. Grate over 2/3rds of the garlic and drizzle with olive oil, a pinch of salt and pepper. Place in to the oven and cook for 10 minutes until they have softened and started to blister.
Step 2
Remove the tomatoes from the oven and place the halved broccoli stems or florets on to the tray to join the tomatoes. Drizzle with a touch more olive oil, salt and pepper. Please the tray back into the oven for a further 10-12 minutes until just tender and slightly charred.
Step 3
Make the Chimichurri while the tomatoes and broccoli are roasting. Into a small mixing bowl add the very finely chopped coriander, red chilli, chopped capers, the remaining grated garlic clove, red wine vinegar and half of the olive oil. Season with salt and pepper to taste. Add more vinegar or chilli if you like it more sour or spicy. Mix together well and leave to stand at room temperature. You can make this dressing in a mini chopper, food processor or Nutribullet if you have one. This will make for a much smoother and quicker dressing.
Step 4
Heat the Puy lentils and green lentils in a medium frying pan over a low heat and add a splash of water (about 2 tbsp if cooking for 4). Once hot, gently mix through the roasted cherry tomatoes and broccoli and dress with the chimichurri, reserving a tablespoon or 2 to drizzle over the salad.
Step 5
Heat a large non-stick frying pan on a high heat and add the remaining olive oil. When hot, lay in the sliced halloumi and fry for 2 minutes per side until golden and crispy. Serve with the warm salad and another spoonful of the dressing.
- Ingredients
- Based on 4 servings
-
400g Brocolli, purple sprouting, tender or florets 2x Sainsbury's Purple Sprouting Broccoli Spears 200g -
3 Cloves Garlic, grated 1x Sainsbury's Garlic -
400g Green Lentils, drained and rinsed 1x Sainsbury's Green Lentils In Water 400g (265g*) -
2 Halloumi, each block cut into 6 slices 2x Sainsbury's Cypriot Halloumi Cheese 225g -
3 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
330g Cherry Tomatoes, cut in half 1x Sainsbury's Cherry Tomatoes 300g -
2 tbsp Capers 1x Sainsbury's Inspired to Cook Capucine Capers 198g (125g*) -
1 Red Chilli, finely chopped 1x Sainsbury's Red Chillies 65g -
500g Tomato Puy Lentils 2x Merchant Gourmet Tomatoey French Puy & Green Lentils 250g -
8 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
30g Coriander, finely chopped, leaves and stalks 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
Maldon Salt to taste 1x Maldon Sea Salt Flakes 250g