Lentil sun dried tomato and halloumi with basil and sweet chilli jam

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.

Serves 2

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.

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