Jamie Oliver

Roasted brassicas with puy lentils & halloumi

Roasted brassicas with puy lentils & halloumi

Serves 4 -6
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    770
    39%
  • Fat
    48g
    69%
  • Saturates
    15.3g
    77%
  • Protein
    43.9g
    88%
  • Carbs
    44.2g
    17%
  • Sugars
    12.4g
    14%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Georgie Hayden
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Ingredients

  • 800 g broccoli and cauliflower
  • olive oil
  • 1 heaped teaspoon baharat (see tip)
  • 4 cloves of garlic
  • 250 g puy lentils
  • 1 litre organic vegetable stock
  • 1 fresh bay leaf
  • 2 lemons
  • extra virgin olive oil
  • 100 g walnuts
  • 1 large bunch of mixed soft herbs (parsley, mint, chervil)
  • 250 g halloumi cheese
  • 2 tablespoons runny honey
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Jamie Magazine
Recipe From

Jamie Magazine

By Georgie Hayden

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Tap For Ingredients

Method

  1. Preheat the oven to 220ºC/gas 7.
  2. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with baharat and season with sea salt and black pepper.
  3. Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.
  4. Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.
  5. Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
  6. Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.
  7. Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
  8. Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
  9. Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.

Tips

Baharat is a spice blend that’s used across the Middle East. It’s available from ottolenghi.co.uk.

Tip

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Nutrition per serving
  • Calories
    770
    39%
  • Fat
    48g
    69%
  • Saturates
    15.3g
    77%
  • Protein
    43.9g
    88%
  • Carbs
    44.2g
    17%
  • Sugars
    12.4g
    14%

Of an adult's reference intake