Zesty Fish, Haloumi & Capsicum Lentil Salad
with Basil Pesto & Cherry Tomatoes
A zesty and peppery seasoning for a slice of fresh basa and haloumi, it’s a match! Pair this delightful combination of zesty aromas with a charred capsicum and lentil salad. Top it all off with some basil pesto and a sprinkle of pine nuts and you’ve got one tasty bowl for dinner!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Lemon Pepper Seasoning
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Snacking Tomatoes
1 packet
Lentils
1
Capsicum
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Lemon
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- In a medium bowl, place haloumi and cover with water to soak.
- Thinly slice capsicum.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum, until tender, 4-5 minutes.
- Transfer to a large bowl and set aside.
• Meanwhile, halve snacking tomatoes. Slice lemon into wedges. Drain and
rinse lentils.
• Pat barramundi dry with a paper towel and season both sides with salt
and pepper.
• Return frying pan to medium-high heat, with a generous drizzle of olive oil.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through,
5-6 minutes each side (depending on thickness).
• In the last minute of cook time, sprinkle over lemon pepper seasoning, gently
turning barramundi to coat.
- While fish is cooking, to bowl with charred capsicum, add snacking tomatoes, drained lentils, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil.
- Toss to combine and season to taste.
- Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
- Wash out frying pan and return to medium-high heat, with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
- Divide charred capsicum lentil salad between bowls. Top with zesty fish and halloumi. Top with basil pesto. Serve with any remaining lemon wedges. Enjoy!
