Ras el Hanout Halloumi with Roasted Carrots and Lentils
Ingredients
- 250 g halloumi
- 6 carrots
- 400 g tinned green lentils
- 2 tsp ras el hanout
- 4 tbsp olive oil
- 2 red onion
- 1 preserved lemon
- 20 g fresh parsley
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 23.8 g
- Carbohydrate
- 29.6 g
- of which sugars
- 13.3 g
- Fat
- 30.3 g
- of which saturates
- 12.7 g
- Fibre
- 10.6 g
- Salt
- 3.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Peel the carrots and cut into batons. Slice the red onions into wedges.
- 2
Toss the carrots and onion with olive oil and ras el hanout. Spread on a large baking tray and roast for 25 minutes.
- 3
Drain and rinse the lentils, then stir through the tray. Finely chop the preserved lemon and scatter over.
- 4
Lay sliced halloumi on top. Return to the oven for 12 minutes until the halloumi is golden and the carrots are tender.
- 5
Scatter with fresh parsley and serve with flatbreads.
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