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!
Stretch Yoga Blog
Just 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!