Place the lentils and 750ml cold water in a small saucepan, bring to the boil, the reduce the heat an simmer over a low heat for 25 minutes until cooked (they should be slightly soft yet still al dente and nutty in texture). Drain, then run under cold water to rinse. Transfer to a large bowl and set aside to cool completely before adding the olive oil and red wine vinegar and seasoning well with salt and pepper.
Meanwhile, place the quinoa and 500ml cold water in another small saucepan, bring to the boil, then reduce the heat to a low and cook for 10-15 minutes until all the water has been absorbed and the grains appear translucent. Remove from the heat, fluff up the grains with a fork and transfer to the bowl with the lentils.
Half fill a small saucepan with water, bring to the boil and add the asparagus. Cook for 2-3 minutes until al dente, then drain and plunge immediately into a bowl or iced water. Drain again and add to the bowl with the lentils and quinoa.
Heat a chargrill pan over a medium heat and add the haloumi to the pan. Drizzle the lime juice over the cheese and sear for 2-3 minutes until golden brown all over. Cut into small squares and add to the lentil mixture, along with the tomatoes, spring onions, chilli, mint and lime zest, then season well with salt and pepper.
Garnish with extra lime checks and serve with crusty bread.
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|Serving Size: 1 Serving (507g)
|Recipe Makes: 2 Servings
|Calories from Fat: 23 (16%)
|Amt Per Serving
|Total Fat 2.6g
|Saturated Fat 0.4g
|Monounsaturated Fat 1.3g
|Polyunsanturated Fat 0.5g
|Total Carbohydrate 34.9g
|Dietary Fiber 10.7g
|Sugars, other 24.1g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
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