A delicious combination of sweet and salty flavours, this is a great recipe for a warm day on it's on or part of a bigger BBQ spread.
Approx 15 minutes
2 cups of precooked Puy lentils
1/2 cup of halloumi, sliced
1 cup of sun-dried tomatoes
2 tbsps of sweet chilli jam
Small handful of basil leaves
Turn the grill to the highest setting. Grill the halloumi slices for 5 minutes until starting to brown.
In a bowl combine the lentils and sun-dried tomatoes.
Add the halloumi to the bowl with the lentils and dress with the sweet chilli jam. Mix well. Add the basil leaves and a drizzle of olive oil before serving.