Friday Feast: Lentils, Halloumi & Courgettes

Marinating salty and savoury halloumi elevates it to another level of flavour. Teamed with delicate courgette and earthy lentils, this summery, comforting dish shows that meat-free cooking need not mean compromising on flavour…

Vegetarian, Gluten-Free. Serves 4

• 400g courgettes, cut into 1cm-thick slices
  
• 1 pack of halloumi (250g), cut into 1cm-thick slices
  
• Zest and juice of 1 lemon
  
• 50ml good-quality olive oil
  
• 2–3cm piece of turmeric, peeled and finely grated
  
• 2 garlic cloves, crushed
  
• A handful of chives, chopped
  
• A handful of mint, finely chopped
  
• Pinch of chilli flakes
  
• Freshly ground black pepper
  
• 1 good-quality vegetable stock cube
  
• 200g uncooked Puy lentils
  
• 120ml natural yogurt (low-fat or fat-free, if liked)
  
• A small handful each of chopped chives and mint leaves, to serve
  

1. Tip the courgettes and halloumi into a bowl and add the lemon zest and juice, olive oil, turmeric, garlic, half of the herbs, and the chilli flakes. Season with a good grind of black pepper. Stir gently so as not to break up the halloumi and set aside to marinate for 20 minutes.
   
2. Meanwhile, pour 1.5 litres of boiling water into a pan, stir in the stock cube and tip in the lentils. Simmer for 20–25 minutes, until just tender. Drain, set aside and keep warm.
   
3. Heat a non-stick frying pan until smoking hot. Lift the halloumi and courgettes out of the marinade with a slotted spoon and blot on kitchen paper to remove most of the moisture. Add the halloumi and courgettes in a single layer and fry for 2 minutes on each side, until golden. You will probably need to do this in two batches.
   
4. Pour the yogurt into the remaining marinade and mix to combine. Stir through the lentils and serve, topped with the courgettes, halloumi and remaining herbs.
   

READ The Goodness of Ginger and Turmeric by Emily (Kyle Books)
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