Warm lentil and beetroot salad with sumac and halloumi
Recipe by Clean Eating Alice
- 2 large beetroots, skin on
- 200g puy lentils
- 1 red onion, sliced into segments
- 200g halloumi, cut into slices
- A handful of fresh mint, roughly chopped
- 2tbsp olive oil
- Sea salt
FOR THE DRESSING:
- 2tbsp Udo’s Choice Ultimate Oil Blend
- 100ml Olive Oil
- 1 capsule Udo’s Choice Super 8’s Microbiotics
- 1tsp sumac
- 2tbsp cider vinegar
- 1tsp sea salt
- 1 lemon, juiced
Preheat your oven to 220 degrees. Drizzle your beetroot with olive oil and cover with a little sea salt, then place onto a tray and roast for 30-40 minutes.
Meanwhile, put the lentils and onion into a saucepan and cover with water. Bring to the boil and cook for around 25 minutes, before removing from the heat, draining and leaving to cool.
When your beetroot is done, remove from the oven and leave to cool whilst you mix up your dressing.
Lay your lentils into your dish and cover with your beetroot, add the dressing and mint, and mix well.
Finally, heat a frying pan till very hot and then add your halloumi and fry on each side for around a minute before adding to the top of your salad.