This Grilled Halloumi with Tzatziki Lentil Salad is a great meal prep recipe to whip up on a Sunday to dip into throughout the week.

INGREDIENTS – Serves 2

1 cucumber

1 red onion

225 g halloumi

2 tbsp olive oil

100 g natural yoghurt

1 tsp ground cumin

1 clove garlic

250 g microwave Puy lentils

1 lemon

METHOD

Salt your cucumber and onions

Coarsely grate 1 cucumber into a colander set over a large mixing bowl. Halve, peel and finely dice 1 onion and chuck ¾ of it in. Season generously with salt, mix and set aside ready for later. Get on with the halloumi in the next step.

Cook the halloumi

Cut 1 225g block of halloumi into 6 slices crossways. Tip 1 tbsp of olive oil into a large frying pan and place it over a high heat. Once the oil begins to shimmer and loosen, lay in the halloumi slices. Fry for 3-4 minutes on one side before flipping and repeating on the next. Get on with the salad while you wait. Timer Instruction: Hey, that’s the timer for the halloumi – it should be golden on both sides.

Assemble and mix

Squeeze any excess moisture from the cucumber and onion, then tip the water out of the mixing bowl and chuck them back in. Dollop in 100g of yoghurt, tip in 1 tsp of cumin, then peel and finely grate in 1 clove of garlic. Tip in 1 250g pouch of cooked Puy lentils, then finely grate in the zest from 1 lemon and squeeze in its juice. Mix everything together and season with salt if necessary.

Serve

Divide the salad between bowls and lay on the halloumi slices. Scatter over the remaining onion and serve

Recipe courtesy of Sorted Food Sidekick App