Saffron Halloumi and Puy Lentil Bake with Charred Greens
Saffron lentils and Dijon lemon zest mixture baked under sliced halloumi and shallots, with kale or cavolo nero charred separately.
- 200 g Puy lentils
- 225 g Halloumi cheese
- 200 g Kale or Cavolo Nero
- 2 whole Shallots
- 500 ml Vegetable stock
- 1 tbsp White wine vinegar (or cider vinegar)
- 60 ml Olive oil
- ½ pinch Saffron threads
- 2 cloves Garlic cloves
- 1 whole Lemon zest
- 10 g Dijon mustard
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cook the lentils: Rinse the Puy lentils. Place them in a saucepan with the vegetable stock and saffron threads. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes until tender but still holding their shape. Drain any excess liquid and set aside.
- Step 3
Prepare the halloumi and shallots: Thinly slice the shallots. Slice the halloumi into 1cm thick pieces. In a shallow ovenproof dish, toss the shallots with 15ml olive oil, salt, and pepper.
- Step 4
Bake the base: Bake the shallots for 10 minutes until softening. While they bake, mix the cooked lentils with the white wine vinegar, Dijon mustard, lemon zest, and 15ml olive oil. Season well.
- Step 5
Assemble and finish baking: Remove the dish from the oven. Spoon the lentil mixture over the shallots. Arrange the halloumi slices on top. Return to the oven and bake for another 10-12 minutes, or until the halloumi is golden brown and slightly squeaky.
- Step 6
Char the greens: While the halloumi bakes, heat a dry frying pan or griddle over high heat. Toss the kale/cavolo nero with the remaining 30ml olive oil and crushed garlic. Cook quickly, stirring constantly, until the edges are slightly charred and wilted (3-4 minutes). Season lightly.
- Step 7
Serve the baked lentil and halloumi mixture immediately, topped with the charred greens.
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