YOUR SOLIN GENERATED RECIPE
Lentil and Halloumi Tray Bake
Roasted lentils and salty halloumi are tossed with vibrant peppers and tomatoes for a savory, golden-brown finish that satisfies every craving.
INGREDIENTS
200 grams canned brown lentils
60 grams halloumi cheese
100 grams cherry tomatoes
1 medium red bell pepper
2.5 milliliters extra virgin olive oil
1 gram dried oregano
0.5 gram sea salt
0.5 gram black pepper
5 milliliters lemon juice
PREPARATION
Preheat your oven to 200°C and line a large baking tray with parchment paper.
Drain and rinse the canned lentils thoroughly, then pat them dry with a clean towel to help them crisp slightly during roasting.
Slice the red bell pepper into bite-sized chunks and halve the cherry tomatoes.
Cut the halloumi cheese into 1-centimetre thick slices or small cubes.
In a large mixing bowl, combine the lentils, peppers, and tomatoes with the olive oil, dried oregano, sea salt, and black pepper.
Toss everything together until the ingredients are evenly coated in the oil and seasonings.
Spread the mixture in a single layer across the prepared baking tray to ensure even cooking.
Nestle the halloumi pieces into the lentil mixture, making sure they are exposed to the heat so they can develop a crust.
Bake for 20 to 25 minutes until the vegetables are tender and the halloumi is golden-brown and slightly softened.
Remove the tray from the oven and drizzle the fresh lemon juice over the top before serving warm.