A NEW LEAF
Packed with warm roast veggies and ancient grains, these salads will refresh and restore in equal measure
SIX HEALTHY RECIPES
Garlic is a source of allicin, an active compound which is believed to help prevent the common cold
CALS PRO FAT SAT FAT
432 23g 25g 12g
CARBS SUG FIB SALT
26g 3g 6g 2.2g
WARM LENTIL AND HALLOUMI SALAD
Serves 4
150g puy lentils
1 tsp vegetable bouillon powder, or 1 gluten free vegetable stock cube
½ red onion, finely sliced
1 green chilli, deseeded and finely sliced
3 tbsp olive oil
2 garlic cloves
250g halloumi, sliced
2 small courgettes, cut into ribbons
50g pomegranate seeds
Handful of chopped fresh coriander Sea salt and black pepper
1 Cover the lentils with cold water and bring to the boil. Add the stock and cook for 15-20 mins or until tender. Drain.
2 While the lentils are warm, place them in a bowl. Add the onion, chilli and 2 tbsp olive oil, crush in the garlic and stir well.
3 Heat the remaining oil in a frying pan over a medium heat. Add the halloumi and fry on each side until golden. Stir the courgettes, pomegranate seeds and coriander into the bowl with the lentils. Season with salt and pepper to taste.
4 Top the lentil mixture with the halloumi slices and serve.
Pomegranates are high in antioxidants, which work to repair or prevent cell damage and help to reduce harmful free radicals
CALS PRO FAT SAT FAT