Pulse Revolution: 150 superfood vegetarian recipes featuring vegan & meat variations by Hardeman Tami

Author:Hardeman, Tami [Hardeman, Tami]
Language: eng
Format: epub
Publisher: DK Publishing
Published: 2017-03-13T16:00:00+00:00

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

591mg

Total Carbohydrate

22g

Dietary Fiber

7g

Sugars

1.7g

Protein

8.5g

Make it with meat

Add ¼ pound (115g) grilled shrimp atop white beans.

Roasted tomatoes & white beans with basil vinaigrette

tomato Lentil salad

with grilled Halloumi

Halloumi is a Cypriot cheese that’s easily grilled or fried. The contrasting textures of the toothsome lentils and soft grilled cheese make this salad extra special.

Serves 4 · Prep 20 mins · Cook 15 mins

1 small shallot, diced

1 large garlic clove, minced

Juice and zest 1 lemon

1 tsp chopped thyme

1 tsp chopped oregano

2 tbsp olive oil

3 cups cooked green or Le Puy lentils

2 cups halved cherry or grape tomatoes

Salt and pepper

8oz (225g) halloumi cheese

1 In a medium mixing bowl, whisk together shallot, garlic, lemon juice and zest, thyme, oregano, and oil. Add lentils and tomatoes. Let marinate while you grill halloumi.

2 Heat a large nonstick skillet or grill pan over medium heat. Slice halloumi into 8 equal slices and place in the skillet. Grill for 2 to 3 minutes on each side until browned and soft.

3 Arrange lentil-tomato mixture on a serving platter and top with slices warm halloumi. Serve immediately.

Nutrition per serving

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