Found this great looking recipe from olivemagazine.com.
Reference Link:
Lentil tabbouleh with halloumi:

• 250g pouch ready-to-eat puy lentils
• 1/2 lemon

  juiced

• 4 spring onions

  chopped

• 150g halloumi

  cut into 6 slices

• 2 plum tomatoes

  diced

• 1/2 cucumber

  seeds scraped out and diced

• 1/2 a small bunch mint

  chopped

• 1/2 a small bunch flat-leaf parsley

  chopped

• lemon wedges

  to serve

Nutrition: per serving

• kcal457
• fat20.7g
• saturates12.8g
• carbs30.8g
• sugars6.2g
• fibre9.7g
• protein31.9g
• salt3.5g

Method

• step 1

  Heat the lentils following pack instructions then tip into a bowl and mix in the lemon juice, spring onions and some seasoning.

• step 2

  Fry the halloumi in a dry non-stick frying pan until golden on both sides.

• step 3

  Stir the rest of the ingredients into the lentils and divide between 2 plates. Top with the halloumi and lemon wedges, for squeezing.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

Read full article here:
Lentil tabbouleh with halloumi

reco low-cal