(Serves 4)
1496 kJ/385 cal per serve 1 x 180g block organic Haloumi (cut into 1cm strips) 1 x 400g tin lentils 1 x 425g can baby beets (cut in quarters) 1 x avocado (diced) 1 x small red onion, sliced thinly 250g cherry tomatoes 2 x Tbs balsamic glaze 1.5 x Tbs lemon juice Salt to taste Drain lentils. Combine lentils, baby beets, avocado, tomatoes and red onion in a large bowl. Add balsamic glaze and lemon juice and stir gently to mix. Lightly oil a non-stick frying pan and grill the haloumi on both sides until golden brown. Serve immediately while the haloumi is still warm!
1 Comment
|
Archives
July 2020
Stretch Yoga BlogJust like you we are constantly learning about yoga, health and wellness. We love sharing our knowledge, musings and favourite healthy recipes - let us know what you think! Categories
All
|