Royal Baby Blue Lentils, Zucchini, Haloumi and Tomato

Royal Baby Blue Lentils, Zucchini, Haloumi and Tomato

Ingredients

  • ½ cup dirt(y) royal baby blue lentils
  • ¼ cup Natures Lane quinoa seeds
  • 2 zucchini, cut into long strips or ‘ribbons’ (use a mandolin for ease)
  • 500g cherry tomatoes, halved
  • ½ bunch parsley, chopped
  • ½ bunch basil
  • 2 lemons, zested and juiced
  • 250g haloumi cheese
  • 120ml extra virgin olive oil
  • Salt flakes and cracked pepper

Method

Step 1

Soak the quinoa for 30 mins then rinse well until the water runs clear.

Step 2

Place in a saucepan with 1 cup of water. Cover and bring to the boil, then simmer for 5 mins. Remove lid and simmer a further 5 mins. Remove from heat and leave for 5 mins or until most of the water has been absorbed. Drain, season and set aside.

Step 3

Pop the baby blue lentils into a saucepan and cover with 5 times their volume of cold water and simmer until al dente (approx. 12 – 15 mins).

Step 4

Heat up a grill plate or heavy pan, grill the haloumi on both sides till ‘smokey’ and coloured. Remove and rip into bite size pieces when cool.

Step 5

Lightly oil and season the zucchini strips, then grill until coloured.

Did you know?

Dirt(y) Royal Baby Blue Lentils are grown in Rupanyup, Victoria.