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Herbed Halloumi, mushrooms and lentil on sourdough

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

This is a healthy, nourishing and meat-free meal that can be enjoyed as a breakfast, lunch or dinner option

 200 g button mushrooms
 150 g (or 2 portobello mushrooms)
 1 cube (2cm) butter
 1 tbsp olive oil
 1 heaped tsp of crushed garlic (or 2 cloves fresh OR garlic dip also works perfectly in this dish)
 400 g can lentils, drained and rinsed
 225 g (packet) of halloumi
 ½ cup parsley, chopped
 2 handfuls of baby spinach
 salt and pepper
1

Prepare all your ingredients: Quarter the button mushrooms and slice the portobello mushrooms. Cube the halloumi and chop the fresh parsley.

2

In a pan over medium-high heat, heat the butter and oil and add the mushrooms. Fry mushrooms for about 5 or so minutes until golden brown. Add the garlic and fry for a further minute or so before moving all the mushrooms and garlic to the bottom edges of the pan.

3

Add the halloumi to the centre of the pan, and fry until golden on both sides.

4

Combine the mushrooms and halloumi and add the lentils and parsley to the pan.

5

Season with salt and pepper, remove from the heat, and add baby spinach and stir to wilt.

6

Serve on crusty sourdough.

Nutrition Facts

Servings 0