- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In food processor, pulse cauliflower until size of rice grains. Set aside.
In large bowl, combine olive oil, lemon juice and honey; season with salt and pepper. Add reserved cauliflower, tomatoes, lentils, parsley, mint and shallot; mix gently.
Heat skillet over medium-high heat; cook halloumi cheese, turning halfway through cooking, until golden, 4 to 5 minutes. Divide cauliflower mixture among plates; serve with cheese.
Test Kitchen Tip: To reduce the amount of sodium in this recipe, soak halloumi in bowl of cold water for 4 hours; drain and pat dry with paper towel.
Nutritional facts PER SERVING: about
- Iron 3 mg
- Fibre 7 g
- Sodium 650 mg
- Sugars 6 g
- Protein 17 g
- Calories 350
- Total fat 22 g
- Cholesterol 40 mg
- Saturated fat 9 g
- Total carbohydrate 21 g
